Coconut Tuiles
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
63
Spice
67
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (softened)3 tbsps
Sugar1 large
Egg White (at room temperature)1 tsp
Vanilla2 tbsps
All-Purpose Flour1 cup
Sweetened Flaked CoconutDirections:
1
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
2
Sift the flour over the mixture, fold it in, and fold in the coconut
3
Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water
4
Bake the cookies in batches in the middle of a preheated 425°F
5
Oven for 4 to 5 minutes, or until they are golden around the edges
6
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
7
(If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften
8
) The tuiles may be made 1 day in advance and kept in an airtight container
9
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
10
Sift the flour over the mixture, fold it in, and fold in the coconut
11
Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water
12
Bake the cookies in batches in the middle of a preheated 425°F
13
Oven for 4 to 5 minutes, or until they are golden around the edges
14
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
15
(If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften
16
) The tuiles may be made 1 day in advance and kept in an airtight container