Coconut tuiles

• unsalted butter↗50g g
• desiccated coconut↗85g g
• icing sugar↗85g g

  sifted

• plain flour↗25g g
• egg whites↗2medium

Step-by-step instructions

1. 1

   Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.

2. 2

   Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.

3. 3

   Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.

4. 4

   Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.