Coconut Tuiles
Tuile is the French word for tile. These thin coconut cookies are shaped like the slightly rounded, overlapping tiles found on many European roofs. I made a batch of these today and added a drizzle of dark chocolate to make them even more decadent. Coconut Tuiles are crispy and sweet, a perfect addition to any dessert table!
I’m always looking for new and different cookie recipes. This one fit the bill. And the fact that these cookies are made with coconut is an added bonus. Coconut is one of our favorite flavors in cakes, cookies and bars. This one is unlike other coconut cookies I’ve made.
Tuiles (pronounced TWEELS) are different than traditional cookies. They are super thin, like a potato chip. Begin with whipped egg whites, then add coconut, flour and sugar to make the base for the cookie. Spread it in small amounts on a baking sheet to form the round tuiles. Draped them over a rolling pin after baking to make their unique shape.
When drizzled with dark chocolate, they are a rich, decadent treat that is fit for any special occasion. With just a handful of ingredients, you can make these Coconut Tuiles in no time. They taste like coconut macaroons, but look like potato chips! So yummy!
Coconut Tuiles Recipe
What’s needed:
- EGGS– Whisk the eggs until foamy, they form the base and binder for the cookie dough.
- SHREDDED COCONUT– Coconut is the base flavor for these cookies, sweet and delicious.
- GRANULATED SUGAR– Adds sweetness and allows the cookies to hold their shape after baking.
- DARK CHOCOLATE CHUNKS– Melt it and drizzle a thin ribbon of chocolate over each tuile.
How to make Coconut Tuiles?
- Preheat the oven to 375 degrees. Brush two cookie sheets with melted butter and refrigerate them.
- Lightly beat the egg whites with a fork in a medium bowl until foamy. Add the coconut, sugar, flour, and butter and stir together. Drop a level teaspoon of the mixture onto a baking sheet and flatten slightly with a spoon. Using a wet fork, evenly spread the mixture out so that it is very thin. Each cookie should be roughly 3 inches in diameter.
- Bake one sheet of tuiles at a time for 5-8 minutes, or until lightly golden all over.
- Remove the tuiles from the oven and quickly place them on a rolling pin to give them their classic curved shape.
- I even rolled a few tighter just for variety. But remember to work quickly so the rest of the cookies don’t cool down and stick to the baking sheet. Transfer to a wire rack to cool completely.
- I added a drizzle of dark chocolate to the tuiles to make them even more decadent. These cookies look like potato chips, but they taste like coconut macaroons.
- Repeat with the remaining tuile mixture, preparing the cooking sheets by brushing them with butter (or covering with parchment paper). This recipe makes about 40 cookies. The original recipe comes from Le Cordon Bleu Home Collection Cookies Cookbook.
For more of the best coconut cookie recipes, check out these sweet desserts:
- Chocolate Coconut Snowballs
- Wyoming Cowboy Cookies
- Coconut Bird Nest Cookies
- Almond Joy Brownie Bars
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Coconut Tuiles
Ingredients
- 3 large egg whites
- 1 cup coconut, finely shredded or flaked
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 cup unsalted butter, melted and cooled
- 1/3 cup dark chocolate chips, melted
Instructions
- Preheat the oven to 375 degrees. Brush two cookie sheets with melted butter and refrigerate them or cover with parchment paper. (See tips below on preparing your baking sheets.)
- Lightly beat the egg whites with a fork in a medium bowl until foamy. Add the coconut, sugar, flour, and butter and stir together. Drop a level teaspoon of the mixture onto a baking sheet and flatten slightly with a spoon. Using a wet fork, evenly spread the mixture out so that it is very thin. Each cookie should be roughly 3 inches in diameter.
- Bake one sheet of tuiles at a time for 5-8 minutes, or until light golden all over.
- Remove the tuiles from the oven and quickly place them on a rolling pin to give them their classic curved shape. I even rolled a few tighter just for variety. But remember to work quickly so the rest of the cookies don't cool down and stick to the baking sheet.
- Transfer the tuiles to a wire rack to cool completely. Drizzle melted dark chocolate over the cookies to decorate. The cookies will look like potato chips, but taste like coconut macaroons.
- Repeat with the remaining tuile mixture, preparing the cooking sheets by brushing them with butter as stated above. This recipe makes about 40 cookies.
Equipment
- 2 baking sheets
Notes
- The recipe calls for baking sheets brushed with melted butter and put in the refrigerator. You can also use cookie sheets covered with parchment paper. I tried both ways and the parchment paper made it easier to remove the cookies from the baking sheet.
- Remember to cool the butter before adding it to the coconut mixture.
- Melt the dark chocolate chips in a double boiler OR in the microwave in 30 second intervals, stirring in between. Drizzle the chocolate while warm in thin ribbons over the cooled cookies.