- 1/4 - cup plus 2 tablespoons clarified butter
- 2 - cups unsweetened shredded coconut
- 2/3 - cup sugar
- 1/2 - cup egg whites
- 1/3 - cup all-purpose flour
Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper and brush with 2 tablespoons of the clarified butter.
In a medium bowl, thoroughly mix together the shredded coconut, sugar, egg whites, all-purpose flour, and the remaining 1/4 cup clarified butter.
Drop about 1 1/2 tablespoons of the coconut mixture onto a prepared cookie sheet. With dampened fingers, pat the mixture into a thin, flat, 6-by-3-inch triangle. Repeat with the remaining coconut mixture.
Bake 1 sheet of cookies at a time for 12 to 15 minutes, or until the tuiles are golden. Let the tuiles cool completely on the pan.
(MAKE AHEAD: The tuiles can be made up to 3 days ahead and stored in an airtight container.)