Coconut tuiles

Coconut tuiles

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(4 ratings)

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Cooking time

Ready in 1¼ hours, plus cooling time

Skill level

For the keen cook

Servings

Makes 24

An elegant finishing touch for your dinner party dessert, from Gordon Ramsay

Nutrition and extra info

Nutrition info

Nutrition

kcalories
55
protein
1g
carbs
5g
fat
4g
saturates
3g
fibre
1g
sugar
4g
salt
0.02g

Ingredients

  • 50g unsalted butter
  • 85g desiccated coconut
  • 85g icing sugar, sifted
  • 25g plain flour
  • 2 medium egg whites

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Method

  1. Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
  2. Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
  3. Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
  4. Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.

Recipe from Good Food magazine, December 2003

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Comments

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cakeanyone's picture
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These tasted lovely but the mixture needs to be spread extremely thin to ensure they don't end up chewy (or in my case a little like card board as I must have made them too thick so popped them in the oven to crisp up!)

mocha17000's picture

Very nice, coconut-y and sweet!

nicklaschapman's picture

Any idea how well these keep? Can they be made a day or so ahead?

supercharged's picture
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Very moreish and go brilliantly with the pineapple compote!

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