Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!
“What are you making?”
“A new recipe for ‘tuile’ – crispy little French cookies.”
“Well, if they’re French, I’m guessing they’re delicious and difficult to make!”
This little exchange made me laugh. Coconut Tuile Cookies are delicious, indeed! I suppose they can be a bit challenging to make, but unless you’re trying to win an award for technique, I wouldn’t let that discourage you. It takes a bit of practice to create the curved shape of traditional tuile. However, if you don’t mind being nontraditional, just leave them flat like most other cookies (see photo at bottom of post). Problem solved!
1/2 cup sweetened, shredded coconut
1 tablespoon cornstarch
1/3 cup sugar
1 egg white
2 drops coconut extract
2 tablespoons vegetable oil
Step 1) Place shredded coconut in a blender or food processor and chop for 2-3 seconds. You aren’t trying to create flour, you’re just breaking the coconut shreds into smaller pieces. Transfer coconut to a small mixing bowl.
Step 2) Add all remaining ingredients to the mixing bowl and mix well.
Step 3) Line a baking sheet with parchment paper. Spread batter in small circles (approximately 3 inches across) as thinly as you can. I recommend baking only about 6 cookies at a time, if you want traditional curved cookies (see Step 5 below). If you don’t mind flat cookies, as shown at the bottom of this post, then you can bake as many cookies at once as you wish!
Step 4) Bake in a preheated 350 degree oven for 8-9 minutes or until edges begin to brown.
Step 5) For curved cookies, place a piece of parchment paper over a rolling pin. When your tuile cookies come out of the oven, immediately transfer them to the parchment paper on the rolling pin. Allow cookies to cool for several minutes on the rolling pin before gently transferring to a cooling rack.
Like many baked French delicacies, these tuile cookies are best enjoyed within a day or two of baking.