Coconut Tuiles
These crispy Coconut Tuiles are a thin, sweet cookie that can be made for the holidays or any special family gathering.
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
Tips on baking tuiles:
- 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.
Nutrition
Calories: 35kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.05gCholesterol: 3mgSodium: 6mgPotassium: 21mgFiber: 0.3gSugar: 2gVitamin A: 36IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg