These paper-thin cookies take on elegant shapes when formed in muffin cups. Serve with espresso for a fancy-looking after-dinner treat.
Lacy coconut tuiles
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- 1/3 cup granulated sugar
- 1/3 cup corn syrup
- 1/4 cup unsalted butter , melted
- 1/2 tsp vanilla , or almond extract
- Pinch salt
- 1/2 cup unsweetened desiccated coconut
- parchment paper
- In a medium bowl, stir sugar with syrup, butter, vanilla and salt until smooth. Stir in coconut until evenly mixed. Refrigerate until firm enough to roll, about 30 min. Coconut mixture will keep well, covered and refrigerated, up to 1 week.
- To bake, preheat oven to 350F (180C). Line a baking sheet with parchment. Scoop out about 1 tsp (5 mL) mixture for each tuile, then roll into 1/2-in. (1-cm) balls. Place on baking sheet, about 4 in. (10 cm) apart. When sheet is full, refrigerate remaining mixture. (It’s easier to roll if it’s cold.)
- Bake in centre of preheated 350F (180C) oven until tuiles have spread and are bubbly and golden, from 6 to 7 min. Remove sheet to a rack. Cool tuiles just until you can easily lift them with a butter knife or metal spatula, about 1 min. They should still be slightly warm. For a rolled tuile, working quickly, gently lift off one tuile and place over a rolling pin or loosely roll around the handle of a wooden spoon. For a flower-like shape, fit into an egg carton or muffin tin. Cool completely. Meanwhile, repeat with remaining mixture. Best to serve the day they are made.