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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 30 |
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These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate. Ingredients:
1/2 cup sweetened flaked coconut |
3/4 cup finely grated unsweetened coconut (dried) |
1/8 teaspoon salt |
2 large egg whites, lightly beaten |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
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.
3. Reduce oven temperature to 250°F. Line a large baking sheet with nonstick liner.
4. Stir together toasted coconut, unsweetened coconut, salt, and egg whites in a bowl until combined.
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.
6. Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
7. Cooks' 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.
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