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| Unsweetened, toasted coconut |
This week's
French Fridays With Dorie challenge is for these super simple, darling tea cakes called "Coconut Friands." They really remind me of a far less messy version of Coconut Macaroons. They would be wonderful with the tops dipped in chocolate!
I used unsweetened coconut but I toasted it to give it a little more flavor then I crunched it up into small pieces to suit the mini size of these cakes. I truly think I would have liked these better with sweetened coconut, but they were really good. They'd be perfect for a tea party.
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I loved being able to whip these together in no time without a mixer!
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I am very curious to see what kind of pans everyone is going to use on these this week.
ReplyDeleteI didn't personally eat any of these since I absolutely can't stand shredded coconut, but they do look pretty with their ruffled edges :-)
Your friands look beautiful, Susan. I'm inspired to bake these all of a sudden! Great job :).
ReplyDeletesweetened coconut sounds great too but these look delicious even without it!!!
ReplyDeleteI used sweetened coconut...had it in the house...and I thought it, along with some orange zest, really made these little cakes shine. Loved them. Yours are so pretty and with the toasted coconut, I'm sure they are really tasty with a cup of tea. That good old grocery store sweetened shredded coconut is one of my best things...used to steal it by the bags from my mom's baking stash as a kid...right up there with good chocolate! I think this recipe was invented for me. Have a fun weekend!
ReplyDeleteI loved the unsweetened coconut, but I'm excited to try it with the addition of fruit.
ReplyDeleteThese really were very, very good and just as easy! Yours look delicious!
ReplyDeleteI love your idea of toasting the coconut:) Your friands look delicious.
ReplyDeleteA few months ago hubby's wish list had coconut on it. I purchased a bag and when I asked him what he planned to use
ReplyDeleteit for, he said he just liked to pick on it. Ha, I tucked it away in the cabinet knowing he would forget about it. So,
when this recipe came along, guess who was prepared with all the lovely coconut.... This was such an easy recipe
and i would like to make it with some of Dorie's ideas. Yours look so perfect, as usual.
I too love this week coconut friands recipe. Easy to whip up and I added fresh cranberries to it and gosh it was delicious ! We have to thank Dorie for such a simple and yet delectable teacakes !
ReplyDeleteHow pretty, I love tea cakes!
ReplyDeleteLove that you added toasted coconut to your batter. They look gorgeous, Susan! Have a great weekend!
ReplyDeleteThey are very cute, but I have to admit that I didn't make or eat them. Sardines aren't your thing, coconut isn't mine. My sister did make them and enjoy them. I love your Portmeirion canister!
ReplyDeleteI definitely need to buy more cake stands! Yours look so lovely and your friands look dainty and delicious! I was shocked by how much I liked these but that's what's great about FFWD! Now I know I like a coconut dessert, asparagus, and lentils even if sardines didn't work out so well. :)
ReplyDeleteI'm so impressed you extra toasted the coconut! I bet they tasted even better that way. Nice! :)
ReplyDeleteWhat a great idea to dip them into chocolate, Susan. Your friands are beautiful. Lovely presentation!
ReplyDeleteYour Coconut Friands look delicious! That cake platter is wonderful too. Dipping the tops in chocolate sure sounds like a fun idea...and I agree, they would be perfect for a tea party, may be in the garden, if only the weather were a bit warmer around here, we had a hailstorm this afternoon, so the outside tea party will have to wait a bit...Have a wonderful weekend!
ReplyDeleteToasting the coconut was a great idea, Susan. I used sweetened coconut and just reduced the sugar in the recipe to compensate. Your cakes look lovely.
ReplyDeleteSusan, Looks good. I used sweetened coconut and will always do that. I think roasting more coconut and toasting the bits in a frosting would be good also. Mary
ReplyDeleteOoh, dipped in chocolate is a wonderful idea!!!
ReplyDeleteI love coconut muffin. I usually only cut the coconut into thin julienne cut and never have them roasted. SO next time I need to try to roast them first. Thanks for the recipe.
ReplyDeleteHow to Make Sweet Potato Fries
Oh I think I will be toasting mine next time and even adding macademia nut! :) great idea!
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
So pretty - I love all of your serving vessels. You must have a phenomenal collection. I used a combo of sweetened and unsweetened and it worked well. Definitely loved these!
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