Equipment
Ingredients
Cookie-Cake Batter
- 120 g almond flour, fine grind, blanched
- 60 g shredded coconut, unsweetened, finely shredded
- 45 g all-purpose flour
- 140 g confectioners' sugar, sifted
- 2 g fine sea salt
- 125 g unsalted butter, cubed
- 4 egg white, room temperature
- 2 ml almond extract, pure
- 3 ml vanilla extract, pure
Chocolate Dip and Garnish
- 150 g dark chocolate, 60% to 70% cacao, finely chopped
- 15 g unsalted butter, softened
- 15 g shredded coconut, unsweetened, lightly toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 232 kcal
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 15 g
- Sodium
- 80 mg
- Saturated Fat
- 8 g
- Potassium
- 137 mg
- Calcium
- 27 mg
- Iron
- 1.2 mg
- Magnesium
- 38 mg
- Phosphorus
- 68 mg
- Zinc
- 0.5 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 0 mg
- Water
- 10 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Spread the almond flour across a parchment-lined rimmed baking sheet and toast in an oven preheated to 160°C (320°F) for 8 minutes until light golden and fragrant, then allow to cool.
Melt 125g of cubed unsalted butter in a small saucepan over medium heat at 120°C (248°F), swirling the pan continuously as the butter foams and the milk solids turn a rich amber brown.
Pour the browned butter into a heatproof bowl immediately to halt carryover cooking and allow it to cool down to 40°C (104°F).
Preheat the oven to 190°C (375°F) with a rack positioned in the center.
Combine the toasted almond flour, 60g unsweetened shredded coconut, all-purpose flour, sifted confectioners' sugar, and fine sea salt in a large mixing bowl, whisking thoroughly to aerate and break clumps.
Beat the egg whites, almond extract, and vanilla extract in a medium mixing bowl with a wire whisk for 45 seconds until frothy and fluid, without developing firm peaks.
Fold the frothy egg whites into the dry flour mixture using a silicone spatula until no dry pockets of flour remain.
Stir the cooled browned butter into the batter in two separate additions using the silicone spatula until thoroughly emulsified.
Shape the individual cookie-cakes by dividing the batter evenly among the 16 cavities of the financier mold pan, filling each well about three-quarters full.
Bake at 190°C (375°F) for 13 to 15 minutes until the perimeter turns deep golden brown and the internal temperature in the center registers at least 71°C (160°F).
Cool the cookie-cakes in the pan for 10 minutes, then invert onto a wire cooling rack to reach room temperature.
Temper the dark chocolate and 15g unsalted butter in a heatproof bowl set over a small saucepan of gently steaming water at 50°C (122°F), stirring until completely melted and smooth.
Glaze each cooled cookie-cake by dipping one half diagonally into the melted chocolate, letting excess chocolate drip back into the heatproof bowl.
Garnish the wet chocolate immediately by sprinkling 15g of toasted shredded coconut over the dipped portion.
Chill the finished cookie-cakes on a parchment-lined rimmed baking sheet at 4°C (39°F) for 15 minutes until the chocolate shell sets completely.
Chef's Notes
- Toasting both the almond flour and the coconut prior to batter assembly releases volatile oils that deliver profound nutty warmth rather than one-dimensional sweetness.
- Browning the butter to a genuine beurre noisette state is essential for authenticity; take it until the foaming subsides and hazelnut-toned solids settle.
- Keep the egg whites unwhipped aside from a gentle froth; unlike meringues, authentic financiers rely on the steam of liquid egg whites to create their dense, moist, cookie-cake crumb.
- Ensure the baked cakes are completely chilled before dipping in chocolate so internal moisture does not soften or streak the chocolate coating.
Storage
Refrigerator: 5 days — Store in an airtight container layered with parchment paper to keep the chocolate shell intact.
Freezer: 2 months — Freeze in a single layer on parchment until solid, then transfer to a sealed freezer bag.
Reheating: Serve at room temperature. Avoid microwaving or heating above 25°C (77°F) to prevent the chocolate coating from melting.
Troubleshooting
Batter looks curdled or greasy after adding the browned butter
Cause: The browned butter was added while excessively hot, or cold egg whites solidified the butter fats prematurely
Fix: Set the mixing bowl over a warm water bath for 20 seconds while whisking gently until the emulsion reforms
Prevention: Allow browned butter to cool to 40°C (104°F) and bring egg whites to room temperature before mixing
Cookie-cakes stick firmly to the mold and tear during removal
Cause: The pan was insufficiently greased or the cakes were unmolded while still piping hot and structurally fragile
Fix: Cannot be fixed for broken pieces; gently loosen remaining cakes with a thin offset spatula around the perimeter
Prevention: Lightly grease metal molds even if non-stick, and rest cakes in the pan for 10 minutes before releasing
Melted chocolate becomes stiff, dull, or grainy during dipping
Cause: Steam or stray water droplets entered the chocolate bowl, causing the chocolate mass to seize
Fix: Stir in an additional teaspoon of warm melted butter or neutral vegetable oil to loosen the seized chocolate
Prevention: Keep the water bath below a boil and wipe the bottom of the bowl carefully when moving it
Cakes turn out dense, rubbery, and tough rather than tender
Cause: Egg whites were whipped into stiff peaks or the batter was overmixed after incorporating the dry flour
Fix: Cannot be fixed once baked; serve alongside warm coffee or tea to offset dryness
Prevention: Whisk egg whites only until frothy and liquid tension breaks; fold batter just until homogenous
Cultural Context
Originating in late 19th-century Paris near the financial exchange district, financiers were popularized by pastry chef Lasne as neat, portable rectangular cakes that bankers could consume on the go without soiling their gloves. This modern interpretation blends the French tradition of beurre noisette and almond flour with American confectionary elements of chewy shredded coconut and a crisp dark chocolate dip. The resulting pastry delivers the decadent chew of a coconut macaroon framed within the delicate crumb of a classic French teacake.
