- 1/4 cup plus 2 tablespoons clarified butter
- 2 cups unsweetened shredded coconut
- 2/3 cup sugar
- 1/2 cup egg whites
- 1/3 cup all-purpose flour
- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper and brush with 2 tablespoons of the clarified butter.
- In a medium bowl, thoroughly mix together the coconut, sugar, egg whites, flour and the remaining 1/4 cup clarified butter.
- Drop about 1 1/2 tablespoons of the coconut mixture onto a prepared cookie sheet. With dampened fingers, pat the mixture into a thin, flat, 6-by-3-inch triangle. Repeat with the remaining coconut mixture.
- Bake 1 sheet of cookies at a time for 12 to 15 minutes, or until the tuiles are golden. Let them cool completely on the pan.
Make Ahead
The coconut tuiles can be made up to 3 days ahead and stored in an airtight container.
Serve With
Frozen Pineapple and Coconut Parfaits.
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Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.

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