Coconut Tuiles


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

Photography Credit: 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.

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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

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 Recipe

  • Prep time: 30 minutes
  • Cook time: 9 minutes
  • Yield: Makes 2 to 3 dozen

Recipe from Gourmet Magazine, May 1986.


  • 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 Tbsp all-purpose flour
  • 2 cups sweetened shredded coconut, toasted lightly, divided


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

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.

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Coconut Tuiles

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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13 Comments / Reviews

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Did you make it? Rate it!

  1. Patricia

    Only made 18 cookies, but, wow, they are so delicious. They are very easy to make, so next time I’ll double or even triple the recipe as they disappeared instantly at a recent potluck dinner.


  2. Karen

    Can this be made with rice or almond flour to be gluten free?

    Show Replies (1)
  3. RUBY

    I just made your coconut tuiles. Problem is mine did not turn out crispy at all. Where do you think I might have gone wrong?

    I don’t know! Perhaps they needed to cook longer? ~Elise

  4. Kerry

    This calls for toasted coconut yet there are no instructions on how to toast. I would like to make these. Does the coconut automatically toast while baking?

    Great question. You need to toast the coconut in a little frying pan first, as if you were toasting almonds or sesame seeds. ~Elise

  5. kate

    Thanks for the recipe! I didn’t end up making them curved – I just kept them as coconut macaroons (and dipped them in chocolate for good measure, of course). I blogged about it as my very first blog post about a month ago. Thanks for the inspiration!

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