BROWN BUTTER COCONUT FINANCIERS
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut. When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt. This is the ideal way to use up all those egg whites in your freezer.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 30 small cakes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 36 milligrams, Sugar 10 grams, TransFat 0 grams
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