Coconut tuiles

Coconut tuiles

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(4 ratings)

Ready in 1¼ hours, plus cooling time

A challenge

Makes 24
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay

Nutrition and extra info


  • kcal55
  • fat4g
  • saturates3g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.02g
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  • 50g unsalted butter
  • 85g desiccated coconut
  • 85g icing sugar, sifted
  • 25g plain flour
  • 2 medium egg white


  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.

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Comments (5)

cakeanyone's picture

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

Very moreish and go brilliantly with the pineapple compote!

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