Toasted Almond-Coconut Financiers

Preparation

1. Step 1

   Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.

2. Step 2

   On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.

3. Step 3

   Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.

4. Step 4

   Whisk in the egg whites and almond extract, then the melted butter.

5. Step 5

   Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.

6. Step 6

   Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.

7. Step 7

   Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)

8. Step 8

   Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.