Savory Coconut Tuiles
- 1/2 cup sweetened flaked coconut
- 3/4 cup finely grated unsweetened coconut (dried)
- 1/8 teaspoon salt
- 2 large egg whites, lightly beaten
- a large nonstick bakeware liner, such as Silpat, or parchment paper; an offset metal spatula
- Put oven rack in middle position and preheat oven to 350u0b0F.
- Spread sweetened flaked coconut evenly in a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack.
- Reduce oven temperature to 250u0b0F. Line a large baking sheet with nonstick liner.
- Stir together toasted coconut, unsweetened coconut, salt, and egg whites in a bowl until combined.
- Drop mounds (about 1 tablespoon per mound) of mixture about 3 inches apart onto baking sheet and pat each mound with moistened fingertips into a 2 1/2-inch round. Bake until golden, about 30 minutes. Cool on sheet on rack until crisp, about 2 minutes.
- Gently loosen tuiles, 1 at a time, with offset spatula and transfer to rack to cool completely, about 10 minutes more.
coconut, coconut, salt, egg whites, nonstick bakeware liner
Taken from www.epicurious.com/recipes/food/views/savory-coconut-tuiles-235051 (may not work)