These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate.
Tuiles can be made 3 days ahead and kept, layered between sheets of wax paper or parchment, in an airtight container at room temperature.
Recipe information
Total Time
1 3/4 hr
Yield
Makes about 30 tuiles
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Spread sweetened flaked coconut evenly in a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack.
Step 3
Reduce oven temperature to 250°F. Line a large baking sheet with nonstick liner.
Step 4
Stir together toasted coconut, unsweetened coconut, salt, and egg whites in a bowl until combined.
Step 5
Drop mounds (about 1 tablespoon per mound) of mixture about 3 inches apart onto baking sheet and pat each mound with moistened fingertips into a 2 1/2-inch round. Bake until golden, about 30 minutes. Cool on sheet on rack until crisp, about 2 minutes.
Step 6
Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
