1. Position a rack in the middle of the oven and preheat the oven to 350°F. Line two large heavy baking sheets with silicone baking mats. Set out a large rolling pin.

2. Stir together the coconut, sugar, eggs, flour, and salt in a medium bowl. Refrigerate the batter for 10 minutes.

3. Drop a scant 2 tablespoons batter onto one baking sheet and spread into a 5-inch circle with a small offset spatula, making sure there are no holes in the batter. Make three more circles on the baking sheet. Even the edges as necessary with the spatula.

4. Bake, turning the baking sheet around halfway through, for about 12 minutes, until the edges are golden brown. Using a wide metal spatula and pressing firmly in one quick motion, remove each tuile from the baking sheet and place over the rolling pin to cool completely. (Return the sheet to the oven if they get too firm to mold.) Meanwhile, fill the second sheet as the first one bakes, and then repeat with the remaining batter. (The cookies can be stored in an airtight container in a cool place for up to 2 days; they can be frozen for up to 1 month.)