Toasted Almond-Coconut Financiers

I tried this for passover, swapping the AP flour for matza cake meal. It came out great!

After making these exactly as written (they were yummy), I made some tweaks to my taste: Unsweetened coconut Half browned butter, half good olive oil Half orange extract, half almond extract Greased a mini donut pan with leftover browned butter in pan. 16 mins. No chocolate. Sublime! I imagine they could even handle all olive oil and all orange extract (just cuz I love those flavors together).

Need to bake as long as original recipe or the cave in on bottom

I really enjoyed making and eating these. They came together quickly but have a finished product that looks high end. I'll note that I used unsweetened coconut flakes and still found them to be perfectly sweet, so not sure if they'd be too sweet for me if I used sweetened coconut flakes as recommended. My coconut flakes also toasted in half the time, so I recommend keeping a close eye and not just relying on the recommended 8 minutes.

I melted the chocolate with cream rather than oil. And I also used unsweetened coconut. Other than that they were great

Used same weight of unsweetened coconut and it worked great. Start the almond meal toasting a few minutes before adding the coconut - it toasts much faster. Used regular muffin tins and made 6 rather than 12 financiers, worked great. Just increase the baking time by a bit and watch for indicators.

Wow, these are amazing. I browned the butter, didn't just melt it. Added 1/4 tsp of salt. Toasted the almond flour and coconut at a lower temp first, I find that 350 is too much for toasting coconut. Next time I won't place the dipped financiers on the wire rack -- the chocolate on the bottoms stuck to it. I'll use parchment. A fantastic recipe.

Made these for a community buffet. 2x the recipe made exactly two dozen for my 24 mini-pan. I followed the recipe with the exception that I used 3 jumbo egg whites vs 4 large. They were fabulous and very well received. Next time, though, after the chocolate dip, I will place them on parchment or waxed paper, as some of the chocolate was left behind on my stainless baking rack when it was time to plate. Magnifique!

.subbing out AP flour with coconut flour has worked for many; not a coconut fan, so will think on that one, but definitely unsweetened will work in here, too sweet as it is, methinks.

These were delicious. Very toasty, moist, and buttery. I didn't have a mini muffin pan, so I made little cupcake cups by wrapping foil around a shot glass. I also substituted the coconut and the white flour for coconut flour, and the cookies came out good. Instead of dunking the cookies, I drizzled them with melted chocolate.

These are brilliantly special. I bake gluten-free, so I used coconut flour as a commenter recommended (thank you!) and my guests adored them. Perfect for a party.

I substituted agave for the sugar, using a little less than a half a cup, along with an extra tablespoon of flour; they were delicious!

Made 16, filling each to top—my pan must be a bit smaller

Just made these and they were fantastic! Used salted butter and unsweetened coconut because that’s what I had. Did not adjust salt. Added 1/4 tsp vanilla in addition to almond extract, because I love vanilla. Since I was bringing theses to a picnic, I thought I’d try adding a few dark chocolate chips to the top of batter, instead of the dipping. Not as fancy-looking but a winner!

Made these pretty much to the recipe. I only had about 1/2 the almond flour and substituted the rest with almond meal (using same overall mass as suggested), making the cookie even more textured and delicious. Also only had unsweetened shredded coconut but they were plenty sweet. Absolutely will make again.