Friday, April 20, 2012

coconut friands - French Fridays w/ Dorie


Awesome, but when I ate the one little scrap that broke off of a "cakelette", the first thing I thought was, "coconut macaroon!". That's just what these are like. The only difference between these Friands and a traditional Macaroon is the flour and butter, which does affect the density/texture.

Dorie's recipe says to whisk in each ingredient, one at a time. I whisked the egg whites, no problem. I then tried to whisk in the coconut and immediately realized I'd have to change to another "whisking" implement.
coconut in the egg whites

finished "batter"

This was much too thick to mix in with anything but a spoon or spatula, so I switched to a spatula and had a much more pleasant time of things. Then in went the sugar, flour, vanilla, salt, and then the whole stick of melted butter. I did put the whole thing in and will probably put in less next time. I haven't eaten one yet, so maybe it is necessary, but there was so much butter oozing out of the cakes when I pulled them from the oven, I can't imagine it is. Will be interested to hear what other FFWD members say about it.

I topped each with a thin slice of strawberry before baking. I was planning on using fresh blackberries and raspberries but didn't buy them in time.
I have a feeling this is another recipe that I'll be making again. They were so easy and look so beautiful and elegant. I've seen other people's friands around the web and want to use different shapes for the molds next time. They'd make a lovely platter on a buffet.
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