COCONUT COATING

1. Generously spray 12 fluted brioche moulds with oil spray.
2. Fill one of the moulds with the coconut, then tip out the excess into the next mould. Repeat this until all the moulds are coated.
3. Reserve the excess coconut and set the moulds aside on a baking tray until required.

CHOC-ORANGE FINANCIER

1. Heat the oven to 160°C, fan forced.
2. Create a beurre noisette by placing the butter in a saucepan and boiling over an induction cooktop on setting 5 until it becomes golden-brown in colour and develops a nutty aroma.
3. Transfer the beurre noisette into a bowl and allow it to cool slightly at room temperature.
4. In a separate bowl, combine the sugar, almond meal, flour, cocoa powder, and orange zest.
5. Add the orange juice and egg whites, then whisk by hand to combine.
6. Add the slightly cooled beurre noisette and continue to mix with a whisk until completely incorporated.
7. Transfer the financier mixture into a disposable piping bag, cut a tip off the end, and pipe the mixture into the coconut-coated fluted moulds, filling them three quarters of the way.
8. Sprinkle the reserved coconut over the surface of the financiers, then bake in the preheated oven for 15-16 minutes. The baking time may vary depending on the size of the moulds. The financiers will be ready when you gently press the surface and it springs back.
9. Allow the financiers to cool completely before unmoulding.

Note: Store at room temperature for up to 3 days.