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Coconut tuiles

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Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth.

Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .

253,9064.7/5 for 12 ratings

Grade this recipe:

54321

Last modified on: October 13^th 2010

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: 144 grams

Change those ingredients for: 10 tuiles 15 tuiles 30 tuiles 60 tuiles 90 tuiles

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
50 min.	10 min.	12 min.	1 hour 12 min.

Keeping: 1 or 2 days in a closed metal box.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

Blend 30 g dessicated coconut and ½ teaspoon flour to obtain a fine powder.

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Stage 2 - 2 min.

Melt 30 g butter in a pan over low heat. Remove from heat, add 50 g icing sugar and mix.

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Stage 3 - 2 min.

Add the powdered coconut and mix again.

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Stage 4 - 2 min.

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).

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Stage 5 - 5 min.

Cut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastic.

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Stage 6 - 3 min.

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.

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Stage 7 - 2 min.

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.

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Stage 8 - 1 min.

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.

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Stage 9

For more explanation, see this small video.

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Stage 10 - 30 min.

Continue until all the mixture has been used, then put in the oven...

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Stage 11 - 10 min.

...for about 10 minutes, or until the tuiles take on a lovely colour.

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Stage 12 - 10 min.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
484 Kcal or 2,026 Kj	3 gr	58 gr	26 gr
24 %	1 %	6 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
336 Kcal or 1,407 Kj	2 gr	41 gr	18 gr
17 %	1 %	4 %	3 %

Per tuiles
Energetic value	Proteins	Carbohydrates	Fats
16 Kcal or 67 Kj	< 1 gr	2 gr	1 gr
1 %	<1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 30 tuiles : 0.62 €
• Per tuiles : 0.02 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Source

Home made.

More recipes?

This recipe uses (among others)

	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Amaretti, Mini lemon millefeuilles, Toasted almond cake, Hazelnut and orange cake, ... All
	Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut rocks, Coconut paste, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Four quarters, Hazelnut and orange cake, Dipping bread with cheese, Potatoes with bacon and herbs, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Amiens macaroons, Pistachio powder or paste, Oat financiers for Louise, Pistachio "Financiers", ... All

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