Inspired by the French cuisine, these Coconut Tuile Cookies are thin and delicate and today we’re dressing them to impress, topping each cookie with a dairy-free Chocolate Whipping Cream and fresh strawberries.
Traditionally, most Tuile cookies are crispy and shaped into arcs or cones, and are served accompanying other dishes.
I’ve decided to modify the recipe a bit so that no flour or refined sugars are needed, and the result is a sweet, chewy cookie that in my opinion tastes amazing (husband and friends agree!). The taste reminds me of some of the Brazilian coconut desserts I grew up eating like Quindim or Cocoda. But if you’re not familiar with these, I would describe these cookies as a sweet coconut tasting cookie with a great chewy texture.
I love eating these coconut cookies on their own, but to impress my friends I am serving them with a scoop of my dairy-free Chocolate Whipping Cream and fresh strawberries on top. I think the presentation looks great, and both the chocolate and strawberries taste great along with the cookie.
You’ll see in the recipe that I added ground coffee to my whipping cream. Adding the coffee is optional and you can omit it if you like. I love the taste of coffee with chocolate in desserts so I added it to mine, but feel free to leave it out.
Making the Chocolate Whipping Cream is easy, but you need a can of full fat coconut milk for this. Coconut milk from cartons won’t work for this recipe because they usually contain less fat and include additional ingredients, and the coconut doesn’t separate from the water giving you that thick coconut cream. We’re using just the coconut cream that you see in the can and you can use the leftover water in your smoothies for example.
Be sure to watch my instructional video above to see how I make them, and be sure to comment below to tell me how it goes when you make them or to ask me questions.
I know you’ll love these Coconut cookies!
- 1¼ cups (4 ounces) unsweetened dried shredded coconut
- 2 large egg whites
- ¼ cup (40g) coconut sugar
- 2 pinches of salt
- 1 tablespoon plus ½ teaspoon (15g) melted coconut oil
- 2 tablespoons (42g) raw honey
- 1 can full fat coconut milk chilled overnight
- ⅓ cup raw cacao powder
- 1 tablespoon raw honey
- ½ teaspoon ground coffee (optional)
- 1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
- 10 strawberries
- Preheat the oven to 325°F, and line a cookie sheet with silicon baking mat.
- In a large bowl, using a spatula mix together the shredded coconut, egg whites, coconut sugar, salt, coconut oil, and honey. Scoop about a tablespoon of the mixture onto the baking mat spacing them about 3-inches apart. Using an offset spatula or your fingers, flatten the cookies to a ⅛-inch thick.
- Bake in the preheated oven for 12 minutes and let them cool completely in the pan before removing them.
- Scoop the coconut cream from the coconut milk can into a large bowl and discard the water in the can.
- Add to the bowl the cacao powder, honey, coffee (optional) and vanilla. Whip the ingredients using a hand-held (or stand) electrical mixer until well combined and smooth.
- To serve, scoop the chocolate whipping cream over each cookie and top it with a fresh strawberry.
Please read my post and watch the video above for more info and details.