As egg whites were accumulating in my fridge, I decided to make my favorite “egg-white-saving” recipe: financiers. They are an all-time favorite here at SWEETTABLESCAPES and the go-to recipe for egg white surplus. So imagine our surprise and joy when we opened the weekly “Dining” section of the New-York Times one day this past summer: Coconut Financiers!!! Perfect timing and perfect variation on the traditional almond-based recipe. The coconut flakes gave it a new welcome twist and we have now added the recipe to our repertoire.
- 16 tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
- 1 tablespoon/15 milliliters coconut oil
- 3/4 cup plus 2 tablespoons/80 grams unsweetened shredded coconut
- 2 2/3 cups/300 grams confectioners’ sugar
- 3/4 cup/100 grams all-purpose flour
- 1/4 teaspoon/1 1/2 grams fine sea salt
- 1 cup egg whites (about 6 to 8 large egg whites)
- 1 tablespoon/15 milliliters dark rum
- Sweetened shredded coconut, for topping
- Heat oven to 400 degrees. Grease 30 mini muffin tins.
- Melt butter in a large skillet over medium heat until the milk solids fall to bottom of pan and become a rich brown, about 5 minutes. Strain brown butter through a mesh sieve into bowl. Stir in coconut oil and reserve.
- In a food processor, process unsweetened coconut until very fine. Transfer to a bowl. Sift in sugar, flour and salt. Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. Slowly mix in brown butter mixture until well combined.
- Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes. Cool on rack for 5 minutes and pop out financiers onto rack.
- 30 small cakes