Prep: 15 mins

Cook: 10 mins


  • ½ cup fine coconut  

  • ¼ cup icing sugar  

  • ⅛ cup flour flour  

  • 1 Egg white 

  • ⅛ cup melted butter


Prep: 5 mins

Cook: 3-8 mins


Preheat the oven to 160°C.


Mix all ingredients together in a food processor until the mixture is combined and homogenised. 


Transfer to a bowl and chill in the fridge until firm and easy to handle, around 5-10 mins.


Roll the mixture into 6 balls. The press the mixture between 2 sheets of baking paper until a thin circular shape is achieved.  This is best done 2 or 3 at a time. This will help to ensure an even cooking. It isn’t a deal breaker if they aren’t perfect circles.  What is really important is that they are thin and even in thickness, approximately 2mm thickness.


Transfer to a baking sheet and bake for approx. 3-5 minutes at 160°C or until lightly golden.  It is important to check after 3 mins. They cook fast.


While the tuilles are still hot, working quickly, drape the biscuit over a small rolling pin or something circular.  Leave to cool and form a taco shape. Repeat the process with the remaining mixture until all are finished. Once cooled the tuille will hold its shape and should be crisp.


Store in an airtight container until ready to use.  


Chef's Tips:


If the tuilles go hard before you shape them just pop back in the oven to soften and then re-shape.


If the tuilles go soft after storing just pop back onto a tray and into a 160°C oven for 3-4 mins.  Or until flat and pliable again, then re-shape, cool and use.

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