Ingredients

  • ½ cup sweetened coconut flakes
  • ¾ cup unsweetened coconut flakes, finely grated
  • ⅛ teaspoon salt & peper
  • 2 large egg whites, lightly beaten

Directions

1. Put oven rack in middle position and preheat oven to 350*F/175*C/GM4.
2. Spread sweetened flaked coconut evenly in a shallow baking pan and toast in oven, stirring occasionally, until golden, 8-10 minutes. Cool in pan on a rack. Reduce oven temperature to 250*F/120*C/GM1/4. Line a large baking sheet with nonstick liner.
3. Stir together toasted coconut, unsweetened coconut, salt and egg whites in a bowl until combined.
4. Drop mounds (about 1 tablespoon per mound) of mixture about 3" apart onto baking sheet and pat each mound with moistened fingers into a 2 1/2" round. Bake until golden, about 30 minutes. Cool on sheet on rack until crisp, about 2 minutes.
5. Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
6. NOTE: Tuiles can be made 3 days ahead and kept layered between sheets of wax paper or parchment, in an airtight container at room temperature.

Notes
Original serves 10. Annise, Janet, Jan birthday party 6/4/06.


Categories
Asian, Coconut, Savory, Tuiles
Keywords
Coconut, Tuiles, Savory, Asian
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