Thin, light and crispy these lacy coconut crisps are not your ordinary cookie!
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.
Ingredients for coconut crisps
As I mentioned earlier, these coconut crisps are pretty special. They are super thin and resemble lace in their texture and looks. Because it includes butter, the edges brown and crisp up.
Besides the usual, flour, sugar, vanilla and butter, these crispy coconut cookies also include coconut milk and unsweetened shredded coconut. So you see, it is packed with coconut flavor despite it being a very thin cookie.
How do you get this coconut crisps so thin?
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 silicone baking mat. That is a must.
Once the coconut cookie batter is whipped up and chilled for at least 30 minutes, line your baking sheet with parchment paper or a silicone baking mat. These keeps the cookies from sticking to the tray and makes for easy removal of the delicate and thin cookies after they’ve been baked.
Drop a teaspoon of batter on the prepared baking sheet. These cookies spread, so leave plenty of room between the dollaps. 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.
How to not burn your coconut crisps!
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 was perfect and the cookies didn’t come out with blotchy dark spots, but with browned edges and a white center. Perfect, dainty lace-like cookies.
How long do coconut crisps last?
Once baked and cooled, store your coconut crisps in an air tight container. They should last for up to a week if stored like this. But chances are, the cookies will all be eaten before then!
If you are giving these as gifts, make sure you put them in a container to keep them from getting crushed. These cookies are thin and delicate and you don’t want to be giving away a bag of crumbs!
Final thoughts on these thin coconut cookies
In a world that is full of chocolate chip cookies and sugar cookies, I’m always on the hunt for new and delicious cookie treats. These coconut crisps did not disappoint! They were eaten by the staff at school as well as my own family.
I was pleasantly surprised on how easy they were to make, too. I will definitely be adding these coconut crisps to my cookie repertoire! I hope you enjoy them, too.
- ⅔ cup all purpose flour
- 1 ¾ cup powdered sugar
- ½ tsp salt
- ⅔ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 5 TBS unsalted butter, melted
- In a medium-sized bowl whisk together flour, powdered sugar and salt.
- Pour in coconut milk and stir until well combined.
- Stir in vanilla and shredded coconut.
- Stir in melted butter until combined.
- Cover bowl and chill in the refrigerator for 30 minutes.
- Preheat oven to 350ºF.
- 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 step 8, 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.
- If cookies are browning too fast, reduce temperature to 325ºF and bake an extra 2-3 minutes.
- 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.
- Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3-5 days.
Serving Suggestions: Be careful not to burn these delicate cookies. The colors do lighten up after cookies have cooled.