SAVORY COCONUT TUILES
These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate.
Provided by Gina Marie Miraglia Eriquez
Yield Makes about 30 tuiles
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread sweetened flaked coconut evenly in a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack.
- Reduce oven temperature to 250°F. Line a large baking sheet with nonstick liner.
- Stir together toasted coconut, unsweetened coconut, salt, and egg whites in a bowl until combined.
- Drop mounds (about 1 tablespoon per mound) of mixture about 3 inches apart onto baking sheet and pat each mound with moistened fingertips into a 2 1/2-inch round. Bake until golden, about 30 minutes. Cool on sheet on rack until crisp, about 2 minutes.
- Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
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