Coconut and Chocolate Chips Mini Canelés
Get ready to be whisked away to tropical paradise with these delightful Coconut and Chocolate Chip Mini Canelés! These bite-sized treats are the perfect combination of exotic flavors and sweet indulgence.
Equipment
Ingredients
- 2.65 oz (75 g) butter (Melted)
- 3 eggs
- 3.15 oz (90 g) sugar
- 2.95 oz (85 g) unsweetened shredded coconut
- 5.30 oz (150 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 2.40 oz (70 g) dark chocolate chips
Instructions
- Place your Mini Canelé Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
CANELÉS CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.2.65 oz butter
- In a mixing bowl, whisk the eggs, sugar and shredded coconut together. Add the cooled melted butter, all-purpose flour and baking powder. Mix until combined. Fold the chocolate chips.3 eggs, 3.15 oz sugar, 2.95 oz unsweetened shredded coconut, 5.30 oz all-purpose flour, 2 tsp baking powder, 2.40 oz dark chocolate chips
- Scoop your batter into your Mini Canelé Tray (about 1 1/2 tablespoon).
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 10 minutes). It is ready when the toothpick inserted into the center comes out clean.
- Once your Coconut and Chocolate Chips Mini Canelés are out of the oven, let them cool down for about 10 minutes. Then, unmold onto your service platter. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 42mg | Fiber: 1g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.5mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com