It’s best to bake these cookies on cool, dry days so they can form and retain a curved shape. Because they are fragile, first line airtight containers with several layers of paper towels, then lay tuiles on top, in one layer, without crowding.

　　

Ingredients

makes about 30

　　3 tablespoons unsalted butter

　　1/3 cup packed light-brown sugar

　　1/4 cup light corn syrup

　　2 tablespoons all-purpose flour

　　1 cup unsweetened shredded coconut

　　Pinch of salt

　　Freshly grated zest of 1 lime

　　

Step 1

Preheat the oven to 350°F. Line two large baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside. In a small saucepan, combine butter, sugar, and corn syrup; cook over medium heat, stirring constantly, until the butter is melted and the sugar has liquefied, about 3 minutes. Remove from heat.

　　

Step 2

In a bowl, whisk together flour, coconut, and salt. Add to the butter mixture. Add zest; stir until combined. Drop rounds of batter (about 1 1/2 teaspoons each) 2 inches apart onto the prepared baking sheets. (You should be able to fit six per sheet.)

　　

Step 3

Bake, rotating sheets halfway through, until cookies are golden, 8 to 9 minutes. Have a rolling pin ready. As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin. Let stand until set. Repeat with remaining batter. (If you cannot shape all six cookies before they start to harden, return them to the oven for 1 or 2 minutes to soften, and try baking fewer cookies next time.) For flat cookies, transfer mat and cookies straight from the oven to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter