Coconut Macaroon Tuiles


Imagine a cookie with the flavor of a coconut macaroon, with a undertone of salted caramel. Sort of like the flavor of Girl Scout Samoa/Caramel deLite cookies. Now imagine that this cookie has the crisp texture of a potato chip. That is what these tuiles taste like.

The original recipe comes from a Seattle-based pastry chef, Laurie Pfalzer. When she baked for the bistro at the Salish Lodge and Spa, she used the tuiles as a garnish for creme brulee and layered them with strawberries and whipped mascarpone.

I haven’t decided what to do with these cookies yet. Layer them with lemon curd/whipped cream/strawberries? Drizzle them with chocolate or sandwich them with chocolate (like Brussels cookies or lace cookies)?

The batter is extremely easy to mix up. The tricky part is shaping. The sticky batter must be patted out into thin rounds. This is fiddly work.

The original recipe called for baking the tuiles at 350 for 8-10 minutes, but my tuiles did not bake evenly that way. I had better luck baking them at 250 for a half hour.

Coconut Macaroon Tuiles
Adapted from Laurie Pfalzer’s Coconut Tuiles, PastryCraftSeattle. I scaled up the recipe to work with a 6 ounce bag of dried coconut, substituted oil for butter and changed the baking temperature and time. Laurie encourages use of a Silpat mat for baking these because the tuiles tend to stick to parchment, but I found using parchment to be manageable.

2cups less 2 Tbl.( 6 oz.) unsweetened shredded coconut
6 Tbl. (3 oz.) granulated sugar
3 tablespoons (2.25 oz.) honey
1 1/2 tablespoon (.75 oz.) safflower oil
3 large (3.75 oz.) egg whites (I used extra-large whites)
2 pinches kosher salt

In a mixing bowl, combine the sugar, honey, oil, egg whites and salt in a bowl. Stir in the coconut, mixing until evenly combined.

Line a baking sheet with parchment (or, better yet, a nonstick baking mat, if you have one). Fill a small bowl with water and place it next to your work area. The batter is sticky and you will need to regularly dip your fingers in the water to keep the batter from being to sticky to work with.

The original recipe calls for portioning the batter with a .5 ounce scoop, but I made smaller balls. If you want large 4″ cookies, divide the dough into 27 balls. If you want smaller 2″-3″ cookies, divide the dough into 36-48 balls. Larger cookies make for a dramatic garnish and can be layered with whipped cream and berries for a dessert.

Place a ball of batter on the baking sheet. Using wet fingers, press the ball into a super thin circle. The cookies do not spread, so the size and shape of the cookie before baking is the same as after baking.  Repeat with the rest of the batter

Bake the cookies at 25o degrees for 25-30 minutes, or until evenly golden. The original recipe called for baking at 350 for 8-10 minutes, but I found that the tuiles baked unevenly at that temperature.

Let the cookies cool completely before peeling them off the baking sheet. When they are warm they are soft and pliable. If you want to curve the cookies into a shape, peel them from the sheet after a couple of minutes and then shape them.

If you fit the cookies tightly next to each other, you should be able to fit them onto 3 baking sheets.

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