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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.
Can this be made with rice or almond flour to be gluten free?
Good question! I think almond flour might work. If you try it, please let us know how it turns out for you.
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
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
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!
These are yummy and really easy to make. Mine took exactly 10 minutes. Don’t transfer them off the baking sheet right away; follow the instructions and let them cool off a bit. Also let them cool before you try them, they will be much crispier =)
These do spread so the note to space them 3″ apart was NOT an exaggeration!
I just made these coconut tuiles, they are so good!! The recipe only yielded less than 20 of them. Next time, soon, I am doubling the recipe. I did not space them enough on the cookie sheet and some of them stuck to each other. It was hard to separate them and several of the tuiles broke. Live and learn.. Taking them to work tomorrow, unless, of course, I can keep from eating them tonight!
WOW~ these are delightful!
I’ve made these twice in the last three days and they are great! I had better results the second time when spooning about 3 Tbsp of mixture for each tuile (instead of one), and flattening them on the cookie sheet. The first time they retained their ball-like shape instead of baking down flat like your picture showed — it could be because I’m using an ungreased non-stick cookie sheet. No matter the shape, they taste wonderful! I love your blog.
I’m curious, does changing the shape from flat to ‘tuile’ effect the taste or is it merely a cosmetic tradition?
I’m pretty sure it’s just cosmetic. ~Elise
I just made these (couldn’t help myself) and they are beyond amazing. I only wish I had more friends to give these to… I ate about half of them, oops! SO GOOD
I recently found this recipe for homemade Almond Joys – brought them on a kayak trip, and they disappeared in a flash! Your dad will be so smitten with these: