| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter; softened |
| 3 |
tb |
Sugar |
| 1 |
lg |
Egg white at room temperature |
| 1/4 |
ts |
Vanilla |
| 2 |
tb |
All-purpose flour |
| 1/2 |
c |
Sweetened flaked coconut |
INSTRUCTIONS
In a bowl cream together the butter and the sugar until the mixture is
light and fluffy, add the egg white and the vanilla, and beat the
mixture until it is just combined. Sift the flour over the mixture,
fold it in, and fold in the coconut. Working in batches drop the
batter by rounded teaspoons 4 inches apart into well-buttered baking
sheets and pat it into 3-inch rounds with the back of a fork dipped
in water. Bake the cookies in batches in the middle of a preheated
425°F. oven for 4 to 5 minutes, or until they are golden around
the edges. Working quickly loosen the cookies carefully with a metal
spatula, transfer them to a rolling pin, pressing gently to curl them
around the pin, and let them cool completely on the pin. (If the
cookies become too firm to remove from the baking sheet, return them
to the oven for a few seconds to soften.) The tuiles may be made 1
day in advance and kept in an airtight container.
Makes about 14 tuiles.
Gourmet February 1990
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