I love coconut and I guess you have already noticed by now. I would put it everywhere. Also, I cannot stand the idea of throwing away egg whites left over from other preparations. What does this all mean? It means that I had just one egg white in the fridge waiting to be used, and I never run out of coconut. So here’s the result: coconut tiles. They are delicious and unique treats, very easy to make. However, I recommend doubling (or even tripling) the doses because with these amounts, you get very few. Just enough time to take a couple of pictures and they were already gone. Keep this recipe in mind for when you have leftover egg whites. You’ll love them.
Other coconut treats:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 7 tiles
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 7 Coconut Tiles
- 1.75 oz grated coconut
- 1.25 oz sugar
- 0.42 oz butter
- 0.25 oz all-purpose flour
- 1 egg white
Tools
- 1 Bowl
- 1 Baking Sheet
- Rolling Pin
Preparation of Coconut Tiles
Melt the butter in a double boiler or microwave oven and let it cool.
In a bowl, mix the grated coconut with the sugar and all-purpose flour, then add the melted and cooled butter and combine it with the mixture. Finally, add the egg white.
Mix well, then cover with plastic wrap and let rest in the fridge for an hour.
After the resting time, remove the mixture from the fridge and take spoonfuls of it. Place them on the baking sheet lined with parchment paper (I used a silicone mat) and flatten them well as shown in the picture.
Bake in a preheated static oven at 356°F for 10 minutes. Once cooked, the edges of the coconut tiles should be slightly golden.
With the help of a spatula, gently remove them and immediately transfer them onto a rolling pin so they can take on a rounded shape. Let them cool completely before removing. Note that you can skip this step to get flat treats, but they wouldn’t be tiles anymore, right? Enjoy!
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