Best Coconut Crisps Recipes

COCONUT CRISPS

Steps:

• 1. preheat oven to 350
• 2. Toast coconut in pan for a few seconds, just until slightly brown tips (optional)
• 3. Mix flour and sugar together, I whisk together instead of sifting. Gradually beat in egg, Add vanilla and then melted butter. You can refrigerate if dough gets too soft
• 4. Form into small balls, roll in toasted coconut. Put on parchment lined or greased baking sheet, well-paced apart. These really spread. I use a little more then a teaspoon for each cookie
• 5. Bake for 10-15 minutes, unitl lightly browned and firm to touch

LACY COCONUT CRISPS

Steps:

• Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
• Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
• Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.

COCONUT LEMON CRISPS

Steps:

• Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

OATMEAL COCONUT THIN CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
• In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.

JEWELED COCONUT CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. , Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic. Refrigerate for 4 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

COCONUT CRISPS

Steps:

• Preheat oven to 400°F.
• Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
• Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
• Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.

COCONUT CRISPS

Steps:

• Preheat oven to 325 degrees.
• Cream sugar and butter; add eggs one at a time beating well after each addition.
• Add vanilla.
• Sift flour, baking powder and salt into mixture.
• Combine cornflakes, coconut, and nuts. Gently fold this into batter.
• Drop by teaspoonfuls onto a greased baking sheet.
• Bake for 15 minutes until golden.

SUNFLOWER SEED COCONUT CRISPS

Steps:

• Cream the butter and sugar together until light and fluffy.
• Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
• Fold in the rolled oats, sunflower seeds and coconut.
• Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
• Bake at 350F (180C) for about 10 minutes.
• Makes 4-5 dozen cookies.

LACY COCONUT CRISPS

Steps:

• 350* Sift flour, sugar, and salt into bowl. Add coconut milk, and stir until well combined. Stir in vanilla and coconut. Add butter and stir. Refrigerate 30 min's. Drop tsp of batter onto sheets lined with baking mats, 3 1/3 " apart. Flatten to the size of quarters. Bake until cookies are flat and edges are golden, 8-10 minutes. Cool on sheets 5 min's. Transfer to racks.

COCONUT TOFFEE CRISPS RECIPE

Steps:

• Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside. Use a mixer to cream the butter, sugar, cinnamon and ginger. Add the syrup, rum and vanilla. Mix until smooth. Use a wooden spoon to stir in the cake flour, coconut and salt. Use 1/2 teaspoon of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or the back of a spoon to slightly flatten. Bake the cookies until lightly browned, about 17 minutes. Let rest 5 minutes. Use a metal spatula to transfer them onto paper towels to cool completely. Once cooled, store up to 5 days in an airtight container, at room temperature. To serve, press a light sprinkling of powdered sugar through a fine sieve evenly over the surface of the cookies. This recipe yields about 60 (1 1/2-inch) crisps. Each crisp: 42 calories; 9 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 0 protein; 0.10 gram fiber. Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each warm cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds until pliable.

JEWELED COCONUT CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
• Shape into two 8 inch logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
• Unwrap dough and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHEWY COCONUT COOKIE CRISPS

Steps:

• Preheat oven to 350. In a large bowl, sift together 1 c. all-purpose flour, ½ tsp. baking soda, ½ tsp. baking powder, and a pinch of salt. In a separate bowl, cream together ½ c. softened butter (that's 1 stick of butter for the measurementally challenged) and ½ c. each of granulated and brown sugars. Beat in 1 large egg and 1 tsp. vanilla. Mix flour mixture into butter/sugar mixture, then mix in 1½ c. flaked coconut. Drop by teaspoonfuls onto an ungreased cookie sheet (there's enough butter in the dough) and bake for 8-10 minutes until cookies are light brown and edges are toasted.

COCONUT CRISPS

Steps:

• Preheat oven to 400°F or 220°C
• Stir together butter and oil.
• Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
• Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
• Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
• Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
• Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
• Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.