Coconut Crisps Cookies

These coconut crisps are light and crispy lace cookies that have tremendous flavor. Add them to your holiday cookie bake or anytime you want a very special treat!

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.

Why you must try this recipe

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.

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.

Ingredients needed

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

• 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

1. 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.

2. Stir in melted butter until combined. Cover bowl and chill in the refrigerator for 30 minutes.

3. 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.

4. Bake at 325F for 5 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 300ºF 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.

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.

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.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!