Chocolate Drizzled Coconut Tuiles

1. Preheat your oven to 375 F.

2. In a medium sized bowl mix together the coconut, sugar, eggs, butter and vanilla. Mix together with a whisk until well combined.

3. Scoop tablespoon sized amounts of the dough onto a Silpat lined or parchment lined sheet pan leaving a couple of inches in between each. Then using the back of a spoon spread the mixture out into a thin layer/cookie. The thinner you spread the crisper the cookie. I only fit 4 onto a pan at a time.

4. Bake the tuiles for 8-10 minutes. They will have golden brown edges when done. I found that 9 minutes was a happy medium for me between keeping it crispy and chewy. Try out the different times to find out what works best for you and your oven. Once the tuiles are done remove from oven and using a spatula or butter knife, gently peel the tuile off the parchment and place on a rack to cool completely. Repeat with the rest of the dough.

5. Once all the tuiles have cooked and are cooling you can begin to melt your chocolate for the chocolate drizzle. I recommend following the instructions on the bag for melting, but what I did was pour the chocolate chips into a microwave safe bowl and microwaved them for 1 minute first, and then for 15 second intervals after that until it was fully melted and good for drizzling.

6. To do the chocolate drizzle just hold a coconut tuile in your hand and using a spoon or rubber spatula scoop up a good amount of chocolate and hold it about 3-4 inches above the tuile. Let the chocolate lightly drizzle down onto the tuile. Move the spoon/spatula back and forth over the tuile in whatever direction you like to make fun drizzling lines. Have fun with it!

Recipe adapted from Jacques Torres’ “Coconut Tuile” recipe, which can be found on TheChew.com.