Coconut Wafers

By barbgreenfield

Ingredients

• 3 tablespoons unsalted butter, melted and still very warm, plus extra for greasing the pan liners
• Scant 1 cup unsweetened dried shredded coconut
• 2/3 cup sugar
• 3 large egg whites
• 1/4 cup plus 1 tablespoon unbleached flour
• 1/8 teaspoon salt
• 1 tablespoon rum

Preparation

Step 1

Position oven racks in the upper and lower thirds of the oven; preheat to 300 degrees. Use a little of the melted butter to grease silicone liners or smoothed aluminum foil placed on several baking sheets.

Whisk together the warm butter, coconut, sugar, egg whites, flour, salt and rum in a medium bowl until well combined. Let rest for 10 minutes.

Drop 5 or 6 rounded teaspoons of the batter onto each of the greased, lined baking sheets, spaced well apart. Use a small offset spatula or the back of a spoon to spread each portion of batter in a circular motion, creating a very thin circle about 3 inches in diameter. Bake 2 sheets at a time for 6 minutes, then rotate the sheets top to bottom and front to back. Bake for 6 minutes, until the cookies are mostly golden brown with pale splotches.

If you used silicone liners, use a thin metal spatula to dislodge the cookies as soon as you can. Either let the cookies cool as flat wafers, or roll them over a small dowel, a metal shape or a small inverted bowl, working as fast as possible before the tuiles are set. If you used foil to line the sheets, slide the foil onto a wire rack to cool flat, or shape the sheet of foil with the cookies attached into a large, loose roll as soon as it comes out of the oven; that will create tuiles with slight “potato-chip” curves.

Repeat with the remaining batter. Cool completely before serving or storing.


To ensure crispness, make certain the cookies are fully baked. If you are shaping the cookies, keep them warm, resting the tray on the open oven door, until you are ready to mold them.

MAKE AHEAD: The batter can be assembled and refrigerated for up to 3 days. The cookies can be stored in an airtight container for up to 1 month.


Makes forty 3-inch tuiles