These delicate coconut crisps are thin, lacy cookies with a light, crispy texture and a rich, toasty coconut flavor. These irresistibly crunchy cookies are the perfect treat for your afternoon tea, or featured in your holiday cookie platters or cookie exchanges.
When it comes to the holidays, I always find myself busy baking. I could be baking for teachers, class parties or just because I have a serious sweet hankering. I baked 3 holiday cookies for our school’s staff luncheon and 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.
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Recipe highlights
- Super easy to make: No rolling pin needed, no cookie cutters or scoops. These super thin cookies are incredibly easy to make.
- Texture: These cookies are super thin and resemble lace in their texture and looks. Because it includes butter, the edges brown and crisp up beautifully.
- Flavor: These crisps are buttery and have a wonderful toasted coconut flavor.
- Unique: In a world full of chocolate chip, oatmeal raisin and sugar cookies, these gorgeous lacy coconut crisps stand out. So wow your guests these beauties and watch them gobble the crisps up.
Reader’s Reviews
“I’ve been making these cookie for years. I sometimes use two cookies and put ganache in between they are delicious.” — Shirley
Ingredients needed
- Unsweetened coconut milk: You need unsweetened milk since you want to control the amount of sugar and sweetness in the cookies.
- Unsweetened shredded coconut: Like the coconut milk, use unsweetened coconut so you can control the amount of sugar and sweetness in the cookies. Shredded is needed over bigger shavings because the cookies are super thin.
- Powdered sugar: Powdered sugar is used instead of granulated since these cookies are super thin and you don’t want the grainy texture of regular sugar.
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt and add what I need myself.
- Pantry staples: All purpose flour, vanilla extract and salt.
Step-by-step directions
- Start the batter. Whisk together flour, powdered sugar and salt. Pour in coconut milk, vanilla and shredded coconut and stir until well combined.
- Chill the batter. Stir in melted butter until combined. Cover bowl and chill in the refrigerator for 30 minutes.
- Form the cookies. Drop a heaping teaspoon of batter onto a baking sheet lined with parchment paper or silicone baking mat. Using the back of a large spoon, gently spread into a circle about 3 inches in diameter. Repeat this with more cookie batter, spacing circles about 2 inches apart.
- Bake the cookies. Bake at 325F for 5 minutes, then rotate cookie sheet. Bake for an additional 4-5 minutes, or until edges are golden.
- Cool the cookies. Place baking sheet with cookies onto a cooling rack to cool for 5 minutes. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
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Expert tips and recipe FAQs
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) and with these tips you are insured success!
- Line your baking sheet parchment paper or a silicone baking mat. That is a must. This keeps the cookies from sticking to the tray and makes for easy removal of the delicate and thin cookies after they’ve been baked.
- Chill the batter for at least 30 minutes after it is mixed and ready.
- These cookies spread, so leave plenty of room between the dollaps of cookie dough. Use the back of a large spoon and gently spread the batter into a circle about 3 inches in diameter and leaving 2-inches between the edge of each cookie.
- The main trick is to spread the batter into a thin and uniform layer. They do not cook for very long, just a few minutes. So don’t be afraid of the very thin batter rounds sitting on your baking sheet.
- Since you have to cook in batches, wipe the silicone baking mat and parchment paper and cool baking sheet completely between bakes.
The original recipe for these very thin coconut crisps came from Martha Stewart’s Holiday Cookies Magazine from December 2011. But, I found that 350ºF was a bit too hot to bake these cookies as they were browning way too quickly.
So I reduced the temperature to 325ºF and baked it a couple minutes more. The result perfection. No more blotchy dark spots on my cookies. Instead, they all had browned edges and a white center. Perfect, dainty lace-like cookies.
Looking for more unique and amazing cookies, like these dainty coconut crisps? Try my gluten-free quinoa flour spice cookies, these buttery saffron cookies, or these fabulous cranberry shortbread cookies.
Storing/Freezing Instructions
TO STORE: Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3-5 days.
TO FREEZE: I have not tried freezing these cookies, but I suggest freezing them between layers of parchment paper to keep them from sticking to each other. They should last for up to 3 months in the freezer.
Lace cookies are thin and delicate and you don’t want to be giving away a bag of crumbs! If you are giving these as gifts, make sure you put them in a sturdy box or container with a little tissue paper to protect them from getting crushed.
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Lacy Thin Coconut Crisps Cookies
Ingredients
- ⅔ cup all purpose flour
- 1 ¾ cup powdered sugar
- ½ teaspoon salt
- ⅔ cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 5 tablespoon unsalted butter melted
Instructions
- In a medium-sized bowl whisk together flour, powdered sugar and salt.
- Pour in coconut milk, vanilla and shredded coconut and stir until well combined.
- Stir in melted butter until combined. Cover bowl and chill in the refrigerator for 30 minutes.
- Preheat oven to 325ºF.
- Drop a heaping teaspoon of batter onto a baking sheet lined with parchment paper or silicone baking mat.
- Using the back of a large spoon, gently spread into a circle about 3 inches in diameter. Repeat this with more cookie batter, spacing circles about 2 inches apart.
- Bake for 4 minutes, then rotate cookie sheet. Bake for an additional 4-5 minutes, or until edges are golden.
- Place baking sheet with cookies onto a cooling rack to cool for 5 minutes. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
- Wipe silicone baking mat and parchment paper and cool baking sheet completely between batches.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I’ve been making these cookie for years
I sometimes use two cookies and put ganache in between they are delicious.
I love the idea of adding ganache in between two cookies! I’m going to have to try it!
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.
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!!!