Coconut tuiles

A recipe from cooking-ez.com

For 30 tuiles, you will need:

• 1 30 g dessicated coconut
• 2 ½ teaspoon flour
• 3 30 g butter
• 4 50 g icing sugar
• 5 1 egg white
• Total weight: 145 grams

Times:

Preparation	Resting	Cooking	Start to finish
50 min.	10 min.	15 min.	1 hour 15 min.

Step by step recipe

• 1: Blend 30 g dessicated coconut and ½ teaspoon flour to obtain a fine powder.
• 2: Melt 30 g butter in a pan over low heat. Remove from heat, add 50 g icing sugar and mix.
• 3: Add the powdered coconut and mix again.
• 4: Finish by adding 1 egg white and mix well.
  The mixture is ready. Put in the refrigerator to wait.
  Preheat oven to 180°C (360°F).
• 5: Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.
• 6: Place a sheet of slicone or cooking parchment on a baking sheet.
  Place the circle on this sheet and pour 1 teaspoonful of mixture in the centre.
• 7: Spread the mixture out carefully over the circle with a palette knife, while holding the circle still with your other hand.
  The thickness of the finished tuile depends on the amount of mixture: the more you use, the thicker your tuile will be.
• 8: Then lift off the circle and admire your lovely coconut tuile to be...
  Place the circle on the sheet again, leaving a space between tuiles, and repeat the operation.
• 9: For more explanation, see this small video.
• 10: Continue until all the mixture has been used, then put in the oven...
• 11: ...for about 10 minutes, or until the tuiles take on a lovely colour.
• 12: Unstick the tuiles from the sheet while still hot, and place to cool on a rack.
  If you'd like to give them the true tuile shape, leave them to cool pressed over something cylindrical, like a glass or a bottle laid on its side.

Remarks

The tuiles must be kept in an airtight tin, otherwise they will go soft rapidly. Unfortunately they only keep well for a day or two.

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