White Christmas: Festive Holiday Cookies

By Tara Bench

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Coconut Pirouettes
Photo by Kate Mathis

Coconut Pirouettes

Tuiles are dainty and crisp and look beautiful with a snowy embellishment.

Makes: about 3 dozen

Work: 1 hour

Total: 1 hour 45 minutes


2 large egg whites

1/2 cup confectioners' sugar

1/2 cup all-purpose flour

Pinch of salt

2 1/5 tablespoons unsalted butter, melted and cooled

1/2 tablespoon heavy cream

1 16-ounce container white frosting

1 cup unsweetened shredded coconut


1. Prepare a template using a piece of card stock (file-folder thickness), about 5 inches square. Trace a 3-1/2-inch round onto the card stock, cut out the circle, and retain the frame for the template; set aside.

2. Heat oven to 400 degrees F. Line a baking sheet with a silicone baking liner.

3. In a bowl whisk egg whites and sugar on medium speed until frothy, about 1 minute. Stir in flour and salt, then whisk in butter and cream until a smooth batter forms.

4. Use 1 teaspoon of batter for each cookie, dropping batter into the center of the template on baking sheet. Spread to an even layer using an offset spatula. Remove template and repeat. It's best to place no more than 3 or 4 cookies on the baking sheet since they need to be rolled while hot. Bake until cookies are just starting to turn golden at the edges and are firm enough to remove from baking sheet, about 6 minutes.

5. Let cookies sit on baking sheet about 15 seconds, then gently lift off with a spatula. To form, flip over, roll into a cylinder and place on a cooling rack. If cookies become too stiff to roll, return to oven for 30 to 40 seconds to soften.

6. Microwave frosting for about 15 seconds to soften to a consistency just thicker than honey. Dip the ends of the pirouettes into glaze, then sprinkle with coconut. Place on a cooling rack over a baking sheet to catch drips for 1 to 2 hours.

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