Best 4 Toasted Almond Coconut Financiers Recipes

ALMOND COCONUT FLANS

Steps:

• In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes., Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes., Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours., Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. , In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately.

TOASTED ALMOND

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

COCONUT-ALMOND FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

TOASTED ALMOND PUDDING

Steps:

• Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
• Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
• Chill and serve.