Coconut Tuiles

Recipe from Gourmet Magazine, May 1986.

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


  • 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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  • 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.


  • Karen

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

    • Elise Bauer

      Good question! I think almond flour might work. If you try it, please let us know how it turns out for you.

  • Kara Janson

    WOW~ these are delightful!


  • Rachel

    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


  • 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

  • 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

  • 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!

  • Katie

    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!

  • Ilana

    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!

  • David

    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.

  • DSX

    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

  • Lisa

    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: