Lacy Thin Coconut Crisps Cookies
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.
Servings 72 cookies
Calories 30kcal
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
Serving Suggestions: Be careful not to burn these delicate cookies. The colors do lighten up after cookies have cooled.
Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3-5 days.
Nutrition
Serving: 1cookie | Calories: 30kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 17mg | Sugar: 3g
