25 Days of Cookies: Lacy Coconut Crisps

Thin, light and crispy these Lacy Coconut Crisps are not your ordinary cookie!

Lacy Coconut Crisps by FamilySpice.com

Yesterday was my kids’ school staff luncheon. I baked 3 holiday cookies for this event. My kids got to sample each cookie. It must be torture for them to see me give them one or two cookies while I give the rest to other people! My husband isn’t a dessert person, but he does like his sweets. These Lacy Coconut Crisps were a big hit for him.

Of course, as I type this post up, two out of three kids are home sick! Lucky me and poor them! I suppose a pot of homemade chicken soup is my afternoon project.

The kiddos did go through my cookie recipes and picked out some cookies that looked appetizing to their taste buds. So, the cookie recipes will continue on!

Lacy Coconut Crisps by FamilySpice.com

These lace cookies are super thin and crispy, and even easier to whip up. No special equipment (a huge plus for me, since I am the one who cleans up after my cooking adventures) except parchment paper or a silpat mat. The main trick is to use the back of your spoon to spread out the dollop of cookie dough on your baking sheet to a thin and uniform layer. And don’t burn them! I found that 350ºF was a bit hot and my cookies were browning too quickly, so I reduced it to 325ºF and baked it a couple minutes more.

Lacy Coconut Crisps by FamilySpice.com

Lacy Coconut Crips

These crispy thin cookies have huge coconut flavor! Recipe adapted from Martha Stewart Holiday Cookies, December 2011


  • 2/3 cup all-purpose flour
  • 1 3/4 cup powdered sugar
  • 1/2 tsp salt
  • 2/3 cup coconut milk, unsweetened
  • 1 tsp vanilla extract
  • 1 cup coconut, unsweetened, shredded
  • 5 TBS butter, unsalted, melted


  1. In a medium-sized bowl whisk together:
    • 2/3 cup all-purpose flour
    • 1 3/4 cup powdered sugar
    • 1/2 tsp salt
  2. Pour in and stir until well combined:
    • 2/3 cup coconut milk , unsweetened
  3. Stir in:
    • 1 tsp vanilla extract
    • 1 cup coconut, unsweetened , shredded
  4. Stir until combined:
    • 5 TBS butter, unsalted , melted
  5. Cover bowl and chill for 30 minutes.
  6. Preheat oven to 350ºF.
  7. Drop a heaping teaspoon of batter onto a baking sheet lined with parchment paper or silicone baking mat.
  8. Using the back of a large spoon, gently spread into a circle about 3 inches in diameter.
  9. Repeat step 8, spacing circles about 2 inches apart.
  10. Bake for 4 minutes, then rotate cookie sheet.
  11. Bake for an additional 4-5 minutes, or until edges are golden.
  12. If cookies are browning too fast, reduce temperature to 325ºF and bake an extra 2-3 minutes.
  13. Place baking sheet with cookies onto a cooling rack to cool for 5 minutes.
  14. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
  15. Wipe silicone baking mat and parchment paper and cool baking sheet completely between batches.
  16. Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3 days.


Serving Suggestions: Be careful not to burn these delicate cookies. The colors do lighten up after cookies have cooled.

Prep Time:

Yield: 72 cookies

Cook Time:

Total Time:

Lacy Coconut Crips Detail
And now, off to the doctor!


3 Responses to 25 Days of Cookies: Lacy Coconut Crisps

  1. "pup" at #

    That's too bad your kids aren't feeling well!! Chicken soup always hit's the spot!!

    These cookies look delicious!! You have given me so many ideas, I don't know which cookies to bake for Christmas this year!!!

  2. Meital at #

    Hi ,
    Thank you for amazing recipe I tried them and they are soooooo good .
    Can I use coconut oil instead of butter ?

    • They are delicious, aren’t they? I do not use coconut oil. But from what I’ve seen online, you can substitute it with butter 1:1 ratio.

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