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Brown Butter Coconut Financiers

5.0(242)

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.

by Melissa Clark·published 2014-07-02

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Cakes, Dessert

Servings

30 small cakes

Total time

45 min

Calories / serving

146 kcal

Ingredients (9)

serves

16 tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
1 tablespoon/15 milliliters coconut oiloil
3/4 cup plus 2 tablespoons/80 grams unsweetened shredded coconutcoconut
2 2/3 cups/300 grams confectioners’ sugarsugar
3/4 cup/100 grams all-purpose flourflour
1/4 teaspoon/1 1/2 grams fine sea saltsalt
1 cup egg whites (about 6 to 8 large egg whites)egg
1 tablespoon/15 milliliters dark rumrum
Sweetened shredded coconut, for toppingcoconut

Instructions (4 steps)

01Heat oven to 400 degrees. Grease 30 mini muffin tins.
02Melt 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.
03In 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.

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Rich recipe — supports nutrition-aware planning.