It's been a few weeks of recipes that have fans or foes. Sardines, now coconut. Sorry for the extremes. For those who don't like coconut, this may not be your recipe. For those that do, you'll want to read on! This ones for you.
This little tea cake is packed with coconut flavor. The recipe was quick, easy and used things you have on hand. The coconut was in rather large flakes, so I gave it a whirl in the food processor to make the coconut pieces more uniform.
The ingredients went together nicely, and the final batter was smooth, and shiny.
I used a pastry bag without a tip to fill the molds (the mini muffin tins). A word on the muffin pans. Be sure to really butter them, and add a quick toss of flour. You want these to drop out right away when they come out of the oven.
The friands took all twenty minutes in my oven. I was waiting for them to brown, but they only browned around the edges and sides. The toothpick came out clean, so I was sure they were fully baked. The finished product was delicious. Even better after cooling a few minutes. Think coconut macaroon meets a madeleine. Sweet, chewy outside, and tender middle. A strong cup of coffee and it's a perfect treat.