Coconut Friands (Coconut Mini Miuffins for which to Swoon)

 

Two years ago, I created these lovely morsels as part of a French cooking weekend at the Wildwood.   I was still very Paleo then instead of the cheater that I have become. 

Coconut Friands (Dessert, Brunch, Potluck, Paleo, makes 24)

• 4 lg egg whites, room temperature (you have a lot of egg whites left over when making French food. Mmmm, sauces)
• 1-1/2 cups shredded dried coconut, unsweetened
• 2/3 cup honey (initially called for sugar, but I do not use it. Plus, I needed extra moisture to make up for my flour substitution)
• 1/4 cup almond flour
• 1/4 cup coconut flour 
• 1 tsp vanilla (twice what was called for…I always add extra vanilla, plus I needed extra moisture to offset coconut flour)
• 1/4 tsp salt
• 8 tbsp coconut oil (or grass-fed organic unsalted butter), melted. 

1. Preheat oven to 350°F. 
2. Beat egg whites until lightly frothy. Beat in each ingredient one at a time.
3. Spoon 2 tbsp into 24 oiled mini muffins. Bake for 9 minutes. 
4. Rotate 180°. Bake for 9 minutes.
5. Remove and cool.

They are so light, yummy, and addictive. I took them to my office once, and they were devoured in moments.