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Name: Coconut Tuiles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sweetened flaked coconut; 3 tb Sugar; 1 lg Egg white at room; 2 tb Unsalted butter; softened; 1/4 ts Vanilla; 2 tb All-purpose flour

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INGREDIENTS

1/2 c Sweetened flaked coconut
3 tb Sugar
1 lg Egg white at room
2 tb Unsalted butter; softened
1/4 ts Vanilla
2 tb All-purpose flour

Servings

INSTRUCTIONS

In a bowl cream together the butter and the sugar until the mixture is light and fluffy, add the egg white and the vanilla, and beat the mixture until it is just combined. Sift the flour over the mixture, fold it in, and fold in the coconut. Working in batches drop the batter by rounded teaspoons 4 inches apart into well-buttered baking sheets and pat it into 3-inch rounds with the back of a fork dipped in water. Bake the cookies in batches in the middle of a preheated 425°F. oven for 4 to 5 minutes, or until they are golden around the edges. Working quickly loosen the cookies carefully with a metal spatula, transfer them to a rolling pin, pressing gently to curl them around the pin, and let them cool completely on the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) The tuiles may be made 1 day in advance and kept in an airtight container. Makes about 14 tuiles. Gourmet February 1990

NOTES

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Coconut Tuiles

1/2 c Sweetened flaked coconut
3 tb Sugar
1 lg Egg white at room
2 tb Unsalted butter; softened
1/4 ts Vanilla
2 tb All-purpose flour

In a bowl cream together the butter and the sugar until the mixture is  light and fluffy, add the egg white and the vanilla, and beat the  mixture until it is just combined. Sift the flour over the mixture,  fold it in, and fold in the coconut. Working in batches drop the  batter by rounded teaspoons 4 inches apart into well-buttered baking  sheets and pat it into 3-inch rounds with the back of a fork dipped  in water. Bake the cookies in batches in the middle of a preheated  425°F. oven for 4 to 5 minutes, or until they are golden around  the edges. Working quickly loosen the cookies carefully with a metal  spatula, transfer them to a rolling pin, pressing gently to curl them  around the pin, and let them cool completely on the pin. (If the  cookies become too firm to remove from the baking sheet, return them  to the oven for a few seconds to soften.) The tuiles may be made 1  day in advance and kept in an airtight container.    Makes about 14 tuiles.    Gourmet February 1990

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 1 servings

Calories: 688
Calories from Fat: 108 (16%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 319.7mg		11 %
Potassium 176.6mg		5 %
Total Carbohydrate 146.2g		43 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 141.6g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 688

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