I was flipping through my Dorie Greenspan cookbook, Around My French Table, looking for a dessert. I have made three chocolate desserts in a row and was looking for something different.
Voilà, I found Coconut Friands. These little coconut tea cakes, similar to financiers are a perfect sweet treat with a cup of tea or espresso.
Seven simple ingredients are whisked together in the time it takes to melt a stick of butter.
Using a mini muffin pan, the batter makes 20 little cakes.
Bake for just 15 - 17 minutes for moist, tender cakes. Do not wait for a golden color.
Hubby likes the little treats with his morning coffee. He give them a 15 second zap in the microwave.
You could dress up the Coconut Friands with a drizzle of melted chocolate. I LOVE coconut and these little treats are mostly coconut with just enough "cake" to hold them together.
Here is the recipe: ( a bit adapted )
4 egg whites, preferably at room temperature
1 1/2 cups shredded dried coconut, preferable unsweetened
2/3 cup sugar
1/2 cup all purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
8 tablespoons (one stick) unsalted butter, melted
Center rack in oven and preheat to 350 degrees F. Butter the cups of mini muffin tins or use paper liners. Using 2 1/2 tablespoons of batter will yield 20 cakes.
Put the egg whites in a bowl and whisk them until they are smooth and slightly foamy. One by one, whisk in the remaining ingredients gently being particularly careful with the flour and butter. You'll have a thick batter with a nice satiny sheen. At this point you may save the batter for up to 3 days by placing plastic wrap on the surface of the batter and placing in the refrigerator.
Spoon the batter into the muffing tins and put the tins on a baking sheet.
Bake the friands for 15 - 17 minutes. Poke a toothpick into the center of a cake and it should come out clean. As soon as you remove the pans from the oven, unmold the cakes or turn out from the pan. Cool on racks.