The chewy, delicate nature of the tuiles is the perfect accompaniment to sorbets and ices. Just bear in mind that coconut is fairly high in fat, so go sparingly on these cookies.
Ingredients1 ¼ cup unsweetened shredded coconut
½ cup evaporated cane juice sugar
1/8 teaspoon salt
½ teaspoon vanilla
2 egg whites
1 tablespoon melted butter
Nutrition FactsPer serving: 330 calories, 21 g fat (17 g saturated), 31 g carbohydrates, 4 g protein, 3 g fiber, 130 mg sodium (6% Daily Value).
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Directions1. Preheat oven to 325ÂºF.
2. Line baking sheets with a nonstick baking liner, or parchment paper, and set aside.
3. In a bowl, mix all of the dry ingredients.
4. In a bowl, beat vanilla, egg whites, and butter with a fork, just until mixed.
5. Add the wet ingredients to the dry ingredients, and blend. Batter will be loose.
6. Drop by tablespoonful onto the baking sheet, about 3 inches apart. Wet your fingers slightly, and smooth out, and flatten batter to a thin cookie shape.
7. Bake for 14 to 16 minutes, until perimeter of tuile is a golden brown. Remove from the oven, and let cool on baking sheet for 5 minutes.
8. Carefully remove the tuile from the baking sheet, and finish cooling on a rack.