Ingredients
Method
We prepare this recipe ahead of time to let the dough rest. First, melt the butter and, while still warm, mix it with the egg whites.
Add the shredded coconut, cornstarch, sugar, and a pinch of salt, and mix well. Let the dough rest in the refrigerator, tightly covered, for an hour.
Preheat the oven to 170°C fan-assisted to warm it up. Line the baking sheet with baking paper.
Remove the dough from the refrigerator and, using a spoon, place thin circles, leaving space between them. Make several baking sheets if necessary.
Bake the tiles carefully because they bake very quickly, and each oven can vary the time. In mine, they’re done in about eight minutes.
When the edges of the cookies are golden brown and the centers are cooked, remove them and let them cool. Then we put them on a rack so they stay crispy, although if you want to shape them into a tile, you’ll have to place them on a rolling pin or a bottle while they’re still hot.