So I took hiatus…again. But now I am back and way better than ever. Things have changed in my life for the better. I have lost 7 pounds, received some new things, 0h so excited about that, and have a better attitude. I am happy to announce my cookbook collection has continued to grow while I shrunk and I hope that is the way it is going to be for awhile. Still busy. Oh so busy, but I know that I can take time for myself, because I need to too.
Here is a picture of my new toy. After years of waiting, it finally happened. She is a beauty isn’t she? I had my choice between the silver one and the black one and it was one of the hardest decisions of my life. Seriously, my daughter and I went back and forth for 20 minutes weighing pros and cons. Since the refrigerator is black and silver and the oven is silver and black, we when with this one.
So, what is a little coconut between friands? Absolutely delicious! This recipe comes from a brand new book in my collection. I have wanted this one for a long time. Around My French Table is a beautiful cookbook by Dorie Greenspan. There are so many recipes that I want to make in this book! The pictures are gorgeous, the writing is so personal and each recipe is more and more mouth-watering. I started with this recipe, “Coconut Friands”, because it was simple and straight-forward. Friands are the New Zeeland or Australian version of the French Financier, a dense moist pastry. This recipe can be made in one bowl and there is virtually no clean up. The bowl I chose was the bowl of that beauty in the picture above. Oh and I love coconut!
4 large egg whites, Dorie suggests that the egg whites be at room temperature. I couldn’t wait that long. My eggs sat out about 15 minutes.
1 1/2 cups shredded dried coconut. I just used my everyday store brand. The author suggested unsweetened if you would like to use that.
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon pure vanilla extract
8 tablespoons butter (1 stick) melted
Preheat oven to 350 degrees. I used a mini muffin pan that fits twelve muffins. Butter the muffin tins with butter or use the mini-paper linings.
Put the egg whites in a bowl using an electric mixer or a stand mixer and whip the whites until the are foamy. With the mixer running add the rest of the ingredients, being careful to go gentle with the flour and butter. The batter will be really thick and shiny when you are finished.
Spoon the batter into the prepared muffin pan bake for 17 to 20 minutes. Be sure to rotate the pan half way through cooking to ensure even baking. Remove the friands from the muffin tin as soon as they come out of the oven and let cool on a rack. These muffin/friands have a dense, chewy texture that is reminiscent of a macaroon. Perfect with a cup of tea or coffee, or every time you walk past them as they are cooling!