Coconut Tuiles
These coconut macaroons are a delightful treat with a crisp exterior and a chewy, coconutty center. They are easy to make and perfect for satisfying your sweet cravings. With just a few simple steps, you can whip up a batch of these delectable macaroons to enjoy with a cup of tea or coffee.
— Constant Cookbook
Ingredients
- 50g unsalted butter
- 85g desiccated coconut
- 85g icing sugar , sifted
- 25g plain flour
- 2 medium egg whites
Instructions
- 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.
Yield
Makes 24
Nutrition
- Calories: 55 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.02 milligram of sodium
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