- 50g unsalted butter
- 85g desiccated coconut
- 85g icing sugar, sifted
- 25g plain flour
- 2 medium egg white
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.
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.
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.
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.
For professional looking tuiles, make a stencil from the top of a plastic ice-cream carton. Cut off the rim and draw a perfect 7cm circle in the centre, then cut out the circle using a razorsharp craft knife or a scalpel. Discard the circle. The stencil with the hole in the middle can be used over and over again.