French Macarons

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French Macarons might be the best dessert to ever emerge from Crowded Earth Kitchen. How’s that for an endorsement to try this recipe?

A Google search for “French Macarons” will turn up… wait for it… 630,000 hits. Does the world really need 630,001? Yes. Here’s why! You see, here at Crowded Earth Kitchen, we sorted through a good long many of those 630,000 links, picking up tips and ideas along the way. The end result is Continue reading

Coconut Tuile Cookies

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Coconut Tuile Cookies with a traditional, curved shape

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!

WIN_20151112_152705Ingredients

1/2 cup sweetened, shredded coconut

1 tablespoon cornstarch

1/3 cup sugar

1 egg white

2 drops coconut extract

2 tablespoons vegetable oil

WIN_20151112_153639Directions

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.

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Coconut Tuile Cookies without the traditional, curved shape (these are easier to make)

A Blog, A Book, and A Fabulous French Dinner

Lessons in FrenchI hope you’re enjoying the photos and recipes from Crowded Earth Kitchen’s week in Paris!  Have you commented on a blog post yet?  I hope so, because every comment posted this week at CrowdedEarthKitchen.com becomes an entry to win your own free copy of Hilary Reyl’s fabulous book, Lessons in French!    Contest ends March 7th!

What did you think of the Crème de Marron?  Have you tried the Croque Monsieur? Do you have any guesses as to the final dish that will round out our Parisian field trip?  What would you like Crowded Earth Kitchen to bring you next?  Let me know.  Your comments are always welcome here.  🙂

If you’re unfamiliar with Hilary Reyl and this exceptional work of literary fiction, I’ve posted a review and a link for you to explore.

Eat Well, Read Leisurely, Be Happy!

CEK