COCONUT-BRANDY SNAPS
Shredded coconut gives the classic tuile a tropical twist.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Melt butter with the sugar and syrup in a small saucepan, stirring until sugar has dissolved. Remove from heat; stir in brandy.
- Whisk flour, coconut, and salt in a bowl. Stir in butter mixture. Drop 1 1/2 teaspoons batter onto baking sheets lined with parchment paper. Bake until golden, 10 to 11 minutes. Let cool 3 minutes. Quickly use a spatula to lift cookies and drape them over a rolling pin; let set. If undraped cookies cool too quickly, reheat them in the oven for 30 seconds.
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