Preheat the oven to 180'C.
Melt the butter. Whisk together the icing sugar and the eggs. Add the dessicated coconut and then add the melted butter.
Use a pastry ring to spread very thin layers of the coconut mixture on to a baking sheet.
Transfer to the oven and cook for 7 minutes or until golden brown.
«Make sure to spread the mixture very thinly to ensure you have a light, crisp tuile.»
A thin and crispy coconut biscuit ideal for serving with ice cream or panna cotta.