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Coconut Tuiles Recipe

Coconut Tuiles Ingredients

  • Coconut Tuiles Recipe
    Coconut Tuiles Recipe

    50g unsalted butter

  • 85g desiccated coconut
  • 85g icing sugar , sifted
  • 25g plain flour
  • 2 medium egg whites

How to make Coconut Tuiles

  • Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
  • Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
  • Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
  • Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
  • Coconut Tuiles is ready to serve.