Coconut Tuile Recipe
Ingredients
| Butter | 2 Tablespoon, softened (unsalted) | |
| Sugar | 3 Tablespoon | |
| Egg white | 1 Large (at room temperature) | |
| Vanilla | 1⁄4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Coconut | 1⁄2 Cup (8 tbs) (flaked, sweetened) |
Nutrition Facts
Serving size: Complete recipe
Calories 754 Calories from Fat 328
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 27.3 g136.7%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 383.2 mg16%
Total Carbohydrates 76 g25.5%
Dietary Fiber 4.4 g17.6%
Sugars 49.3 g
Protein 28 g56.4%
Vitamin A 15% Vitamin C 2.2%
Calcium 3.6% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
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 onto 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 the edges are golden.
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.
The tuiles may be made 1 day in advance and kept in an airtight container.
Chef
