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: 144 grams

Times:

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