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Coconut Tuile

  Butter 2 Tablespoon, softened (unsalted)
  Sugar 3 Tablespoon
  Egg white 1 Large (at room temperature)
  Vanilla 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Coconut 1⁄2 Cup (8 tbs) (flaked, sweetened)

In a bowl cream together the butter and the sugar until the mixture is light and fluffy, add the egg white and the vanilla, and beat the mixture until it is just combined.
Sift the flour over the mixture, fold it in, and fold in the coconut.
Working in batches drop the batter by rounded teaspoons 4 inches apart onto well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water.
Bake the cookies in batches in the middle of a preheated 425° F.oven for 4 to 5 minutes, or until the edges are golden.
Working quickly loosen the cookies carefully with a metal spatula, transfer them to a rolling pin, pressing gently to curl them around the pin, and let them cool completely on the pin.
The tuiles may be made 1 day in advance and kept in an airtight container.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 658 Calories from Fat 329

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 27.3 g136.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 60.1 mg2.5%

Total Carbohydrates 74 g24.8%

Dietary Fiber 4.4 g17.6%

Sugars 47.9 g

Protein 8 g15.7%

Vitamin A 15% Vitamin C 2.2%

Calcium 2% Iron 13.3%

*Based on a 2000 Calorie diet

Coconut Tuile Recipe