Chocolate Drizzled Coconut Tuiles

By Earlybirdbaker @earlybirdbaker
Once again with Valentine's Day coming up I thought I would make something that you could make for your love, family member, friend or just yourself. 
These tuiles are great for those of us that love that candy bar, you know..the gooey coconut covered in chocolate and sometimes comes with almonds. You know? Yes, those!
The other day I was watching one of my favorite television shows, "The Chew". As a visiting guest they had, Jacques Torres. He is the master of everything chocolate. Seriously, he's awesome. Anyway, he was making these tuiles to build a Napoleon dessert with this fabulous chocolate mousse and it truly looked so fancy and decadent.
I don't have neither the time or the ingredients to make said fancy chocolate mousse...so I did the next best thing. I made the coconut tuiles and drizzled them in melted chocolate. 
Now Jacques' recipe was great the way it was, but I of course had to doctor it up a little my own way. I opted for salted butter rather than unsalted, which helped to balance the sweetness of it a little. I also added vanilla extract. Then of course drizzled them in chocolate.
Also if you haven't had a tuile before it is basically a thin, crispy, chewy cookie. When they come out of the oven the can be molded into shapes before they cool completely. So you could actually take these out of the oven and put into a muffin pan to make cool looking tuile bowls. A great way to serve someone ice cream!

Chocolate Drizzled Coconut Tuiles

3 1/4 cup Shredded, Sweetened Coconut
1 cup + 2 Tbsp Sugar
4 Eggs
2 Tbsp Salted Butter, melted
1/2 tsp Vanilla Extract
1 cup Milk Chocolate Chips 
1) Preheat your oven to 375 degrees 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 onto a silpat lined or parchment lined sheet pan. Then using the back of a spoon spread the mixture out until one thin layer. (The thinner you spread the crisper the cookie)
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 is 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.
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 and then 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 then let the chocolate lightly drizzle down onto the tuile. Move your hand back and forth over the tuile in whatever direction you like. Have fun with it!
 

I recommend that you store these in an air-tight container. And unless you have an unusual kitchen that is cold, which I do not, put them into the fridge. Otherwise the chocolate with eventually soften and while that's not necessarily bad, it can be messy.
(Recipe Adapted from Jacques Torres' Coconut Tuile recipe, which can be found on TheChew.com)