Brown Butter Coconut Financiers

1. 1

   Heat oven to 400 degrees.

2. 2

   Grease 30 mini muffin tins.

3. 3

   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.

4. 4

   Strain brown butter through a mesh sieve into bowl.

5. 5

   Stir in coconut oil and reserve.

6. 6

   In a food processor, process unsweetened coconut until very fine.

7. 7

   Transfer to a bowl.

8. 8

   Sift in sugar, flour and salt.

9. 9

   Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened.

10. 10

    Slowly mix in brown butter mixture until well combined.

11. 11

    Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers.

12. 12

    Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes.

13. 13

    Cool on rack for 5 minutes and pop out financiers onto rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.