Best Savory Coconut Tuiles Recipes
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
COCONUT TUILES
Categories Cookies Dessert Bake Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14 tuiles
Number Of Ingredients 6
Steps:
- In a bowl cream together the butter and the sugar until the mixture is light and fluffy, add the egg white and the vanilla, and beat the mixture until it is just combined. Sift the flour over the mixture, fold it in, and fold in the coconut. Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water. Bake the cookies in batches in the middle of a preheated 425°F. oven for 4 to 5 minutes, or until they are golden around the edges. Working quickly loosen the cookies carefully with a metal spatula, transfer them to a rolling pin, pressing gently to curl them around the pin, and let them cool completely on the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) The tuiles may be made 1 day in advance and kept in an airtight container.
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