Coconut Tuiles

Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated June 24, 2022
Elise Bauer
Coconut Tuiles
Elise Bauer

My dad has a thing for coconut sweets.

He even buys Almond Joy to give out at Halloween, knowing that the rest of us won't eat them.

So when he found this recipe for coconut tuiles, a sort of curved macaroon-like cookie, in an old issue of Gourmet (May 1986) he was all over it.

Coconut Tuiles
Elise Bauer

When we begged him to make them again because they were oh so good the first time, no problem. Done. Yay!

Tuile are so named because they resemble curve roofing tiles, tuile being the French word for tile. Dad also pulled up another reference to the word in his abridged OED, tuille being a steel plate used in medieval armor for protecting the thigh. Different spelling, same root, same curved flat shape.

Coconut Tuiles

Prep Time 30 mins
Cook Time 9 mins
Total Time 39 mins
Servings 36 servings

Recipe from Gourmet Magazine, May 1986.

Ingredients

  • 1/4 cup (1/2 a stick) of unsalted butter, softened (see how to soften butter quickly)

  • 1/2 cup sugar

  • 2 large egg whites, lightly beaten

  • 3 tablespoons all-purpose flour

  • 2 cups sweetened shredded coconut, toasted lightly, divided

Method

  1. Preheat oven to 400°F
  2. Beat butter, sugar, then beat in eggs:

    Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition. Beat for 5 seconds or until the mixture is smooth.

  3. Add flour and coconut:

    Sprinkle flour over the mixture and fold it in gently with 1 1/2 cups of the coconut.

  4. Spoon onto baking sheets, sprinkle with coconut:

    Spoon rounded teaspoons of the mixture 3 inches apart on to baking sheets that have been greased or using Silpat.

    With the remaining 1/2 cup coconut, sprinkle a little over the center of each round.

  5. Bake:

    Bake the rounds at 400°F on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned.

    Coconut Tuiles draped over rolling pins
    Elise Bauer
  6. Drape cooling cookies over rolling pins:

    Let the cookies stay on the baking sheets for half a minute, or until they are just firm enough to hold their shape. Then drape them over the side of a rolling pin or bottle.

    (If the cookies have become too firm to drape, put them in the warm oven for a few minutes to soften.)

    Let the cookies cool completely.

Coconut Tuiles
Elise Bauer
Nutrition Facts (per serving)
47 Calories
3g Fat
6g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 36
Amount per serving
Calories 47
% Daily Value*
Total Fat 3g 3%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 17mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Total Sugars 5g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 1%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.