If you’re into thin, crispy, buttery cookies with a little zing, these Coconut Cashew Tuiles are for you and anyone else who – ya know – has taste buds. They may look fancy, but it’s not hard to achieve that distinctive arch. I’ll show you how…
Caramel-y tropical flavors aside, I love this recipe for it’s one-pot simplicity. I don’t know about you, but I generally avoid recipes that go on for three days and involve more than two pots or bowls. This simple batter only uses one. Can I get an A-MEN?
Mix chopped cashews and coconut into the gooey batter and scoop out onto a cookie sheet.
I used this mini ice cream scoop to ensure uniformity in the cookie sizes. If you don’t have one, try using a one-teaspoon measuring spoon –any larger than that and the cookies will spread too much to work with.
An offset spatula makes it easier to slide the cookies off the parchment lined pan.
And a standard rolling pin will mold the warm cookies into the perfect tuile shape.
The first day, these cookies are crispy and light, but when stored overnight (even in an airtight container), they tend to get chewier, which isn’t necessarily a bad thing. In fact, I served them the second day to friends who had come for dinner and explained that they seemed less crisp than the day I’d made them. With a wave of his hand, my dinner guest said, “No, they’re better THIS WAY.”
Crispy, buttery completely addictive cookies. Makes about 20 cookies.
- 3 tablespoons unsalted butter plus extra for the pan
- 3/4 cup brown sugar
- 1 tablespoon dark rum
- 1 large egg
- scant 1/4 tsp salt
- 2 tablespoons unbleached all purpose flour
- 1/4 cup finely chopped roasted salted cashews
- 1/4 cup flaked sweetened coconut
- parchment paper or silpat
- offset spatula
- rolling pin
Arrange the oven rack to the center position in the oven. Preheat oven to 350°. Line a baking sheet with parchment paper or a silpat. Brush the parchment/silpat with a little butter and set aside.
Melt the butter over medium heat in a saucepan. Stir in the sugar and remove from heat. Add rum, egg, salt and beat with a wooden spoon until smooth. Stir in the flour, chopped nuts and flaked coconut.
Spread the batter in 1 teaspoon rounds onto the prepared baking sheet, leaving 2-3 inches space between the cookies as they will spread. I recommend baking no more than 4 cookies at a time as they can be a little persnickety when removing them from the pan.
Bake for 4 minutes, then turn the pan 180° in the oven and cook for an additional 3-5 minutes or until cookies are golden. Remove from oven and let rest for 30 seconds before carefully sliding the offset spatula under the cookies to remove them from the pan. Transfer the cookies to the rolling pin to form the curve. Allow the cookies to cool on the rolling pin until they have crisped.
Brush the pan with a little more butter and continue to bake the cookies in the same fashion described above.
Transfer to a roomy airtight container to store.
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