Shredded coconut gives the classic tuile a tropical twist.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350. Melt butter with the sugar and syrup in a small saucepan, stirring until sugar has dissolved. Remove from heat; stir in brandy.

  • Whisk flour, coconut, and salt in a bowl. Stir in butter mixture. Drop 1 1/2 teaspoons batter onto baking sheets lined with parchment paper. Bake until golden, 10 to 11 minutes. Let cool 3 minutes. Quickly use a spatula to lift cookies and drape them over a rolling pin; let set. If undraped cookies cool too quickly, reheat them in the oven for 30 seconds.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 1 week.

Reviews (2)

16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Well I am going to make this in the next 2 weeks. But I am just replying to the previous comment. Lyle's Golden syrup is pure cane syrup that has a buttery flavor. the King Arthur Flour site has it- 11 oz bottle - but you could google it & find out where else you could buy. It sounds very good & everybody loves it. I will have to try it for this recipe.
Rating: Unrated
Does anyone know what Lyle's golden syrup is?