These easy tuile cookies use an everyday kitchen item to give them that familiar shape. If you love tuile cookies, you’ll love these Coconut Cashew Tuiles.
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 OXO Good Grips Small Cookie Scoop {shameless affiliate link} 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.”
Coconut Cashew Tuiles
INGREDIENTS:
- 3 tablespoons unsalted butter plus extra for the pan
- ¾ cup brown sugar
- 1 tablespoon dark rum
- 1 large egg
- scant ¼ tsp salt
- 2 tablespoons unbleached all purpose flour
- ¼ cup finely chopped roasted salted cashews
- ¼ cup flaked sweetened coconut
Special equipment
- parchment paper or silpat
- offset spatula
- rolling pin
DIRECTIONS:
- 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.
NUTRITION:
“Pin It” For Later!
I just made these!!! So delicious!! I did dub almond flour because I am gluten free….and I broke my rolling pin awhile back so I just rolled them into a cigar like shape ….with a hollow middle…YUMMO!!! Thank you!!!
I’m so glad you enjoyed them — great idea rolling them into a cigar. Gotta ask — how did you break your rolling pin?
I love how delicate this looks and I know this Will taste amazing can’t wait to give it a go
I just want to taste one of these cookies so badly, they look so crisp! I love the flavor of cashews, this is such a unique recipe 🙂
Ooh, these sound perfect for me. I love the combination of coconut and cashew and how cool to use the rolling pin to make that arch. Definitely pinning.
I just learned what these were recently. How fun to shape them with a rolling pin!!
Those tuiles are just perfect, well done they’re like professional standard.
You are too kind!