Coconut Tuiles

Ingredients

• 1/4 cup of unsalted butter, softened
• 1/2 cup sugar
• 2 large egg whites, lightly beaten
• 3 Tbsp all-purpose flour
• 2 cups sweetened shredded coconut, toasted lightly, divided

Directions

1. Heat the oven to 400 degrees F. With an electric mixer, whip the butter first, then add the sugar and keep mixing until the batter looks pale and airy. Pour in the egg whites gradually, mixing on low after each addition, then give it 5 seconds more, just until smooth.
2. Scatter the flour over the bowl and gently fold it in along with 1 1/2 cups of the coconut.
3. Drop rounded teaspoons of batter onto greased baking sheets or sheets lined with Silpat, spacing them 3 inches apart. Use the remaining 1/2 cup coconut to add a small sprinkle to the middle of each mound.
4. Slide the pans onto the middle rack and bake at 400 degrees F for 6 to 9 minutes, until the edges have taken on a light brown color.
5. Leave the cookies on the baking sheets for 1/2 minute, just long enough for them to set so they can be moved without collapsing. While they are still warm, lay them over the side of a rolling pin or bottle to curve.
6. If the cookies get too firm before you shape them, return them to the warm oven for a few minutes so they soften. Let them cool all the way.