Crispy Coconut Tuile Cookies
The Perfect Blend of Nutty and Crunchy: Homemade Coconut Tuile Cookies
Experience the delightful crunch of French ‘Tuile’ cookies right in your own kitchen! ‘Tuile,’ meaning ’tile’ in French, is renowned for its delicate, crisp texture. You can shape these cookies into elegant curves by placing them over a rolling pin just after they come out of the oven, or by gently rolling them by hand while still warm. This recipe offers three variations: classic almond tuiles, rich coconut tuiles, and a delightful combination of both. By carefully mixing egg whites (or whole eggs) with flour, and incorporating flavorings like almonds and coconut, you’ll create a cookie that’s both savory and wonderfully crisp. These are perfect as a delightful snack for children or an impressive dessert for guests.
Almond Tuile Ingredients
- 80g sliced almonds
- 66g granulated sugar
- 14g cake flour (low-gluten flour)
- 32g egg whites
- 14g melted unsalted butter
Coconut Tuile Ingredients
- 60g shredded coconut
- 60g granulated sugar
- 10g cake flour (low-gluten flour)
- 14g egg yolk
- 46g egg whites
- 14g melted unsalted butter
Almond & Coconut Tuile Ingredients
- 80g whole eggs
- 64g granulated sugar
- 30g melted unsalted butter
- 45g shredded coconut
- 80g sliced almonds
- 60g shredded coconut
- 60g granulated sugar
- 10g cake flour (low-gluten flour)
- 14g egg yolk
- 46g egg whites
- 14g melted unsalted butter
Almond & Coconut Tuile Ingredients
- 80g whole eggs
- 64g granulated sugar
- 30g melted unsalted butter
- 45g shredded coconut
- 80g sliced almonds
Cooking Instructions
Step 1
1. In a bowl, lightly whisk the egg whites (or whole eggs) until just combined. Add the sugar and gently mix until it’s mostly dissolved. Be careful not to overmix, as you don’t want to whip the whites into a meringue.
Step 2
2. Sift the cake flour into the bowl and mix it into the batter using a spatula or whisk until smooth and no lumps remain. Avoid overmixing to prevent developing too much gluten, which can make the cookies tough.
Step 3
3. Stir in the melted unsalted butter until fully incorporated. Ensure the butter is cooled slightly before adding it to the batter; if it’s too hot, it could cook the eggs.
Step 4
4. Add the sliced almonds (or shredded coconut, or a mix of both, depending on your variation) to the batter and mix gently to combine. Cover the bowl and let the dough rest in the refrigerator for 20-30 minutes to stabilize.
Step 5
5. (For the Coconut Tuile variation, repeat steps 1-3 using the specified Coconut Tuile ingredients.)
Step 6
6. (For the Almond & Coconut Tuile variation, repeat steps 1-3 using the specified Almond & Coconut Tuile ingredients.)
Step 7
7. Line a baking sheet with parchment paper or a silicone baking mat. Drop small spoonfuls (about 1-2 teaspoons) of the chilled dough onto the prepared sheet, spacing them apart. Use the back of the spoon or an offset spatula to spread each dollop very thinly into an oval or desired shape. The thinner you spread them, the crispier they will become.
Step 8
8. (For the Almond & Coconut Tuiles, spread the dough thinly into your desired shapes.)
Step 9
9. Bake in a preheated oven at 160°C (320°F) for 8 to 10 minutes, or until the edges are golden brown and the cookies are lightly colored. Keep a close eye on them as they can brown quickly. Baking time may vary depending on your oven.
Step 10
10. Immediately after removing from the oven, while the cookies are still hot and pliable, carefully lift them off the baking sheet. Drape them over a rolling pin, the side of a baking dish, or your hands to create a curved shape. You can also gently roll them into cylinders. Work quickly, as they firm up fast. Let them cool completely on a wire rack until crisp.
