SAVORY COCONUT TUILES

Savory Coconut Tuiles image

Provided by Gina Marie Miraglia Eriquez

Yield Makes about 30 tuiles

Number Of Ingredients 5

1/2 cup sweetened flaked coconut
3/4 cup finely grated unsweetened coconut (dried)
1/8 teaspoon salt
2 large egg whites, lightly beaten
a large nonstick bakeware liner, such as Silpat, or parchment paper; an offset metal spatula

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.