Description
Sweet coconut thins that are light, crisp, and golden. They turn a simple snack into something special. Try Crispy Coconut Thins and discover how quickly these buttery cookies can become your new favorite treat.
Ingredients
Units
Scale
- 1/4 cup (55 g) butter
- 1/3 cup (55 g) demerara or light brown sugar
- 2 1/2 tablespoons golden or corn syrup (I used Illovo traditional syrup)
- 6 1/2 tablespoons plain flour
- 1/2 tsp lemon juice
- 2 tablespoons shredded coconut, plus a little extra for sprinkling
Instructions
- Preheat your oven to 180°C (160°C fan).
- Line two baking trays with baking parchment.
- In a small, heavy-based pan, add 1/4 cup butter, 1/3 cup sugar, and 2 1/2 tablespoons syrup.
- Gently heat until the butter melts and the sugar dissolves; about 7–8 minutes. Don’t let it boil, or it may crystallize.
- Let it cool for 2–3 minutes, then sift in 6 1/2 tablespoons flour.
- Pour in 1/2 tsp lemon juice and stir until smooth.
- Drop four teaspoonfuls of the mixture on each tray, spacing them about 10 cm apart.
- Sprinkle a pinch of 2 tablespoons shredded coconut on each.
- Bake for 10–15 minutes until golden, lacy, and spread thin. I found 10 minutes worked perfectly.
- Remove from the oven and sprinkle a tiny extra bit of coconut while hot.
- Let them firm up on the tray, then transfer carefully to a cooling rack.
- Heads up: the dough can act like putty after the first batch. Keep a cup of boiling water handy to dip your spoon for easier shaping.
- Handle gently when cooled; they’re brittle but oh-so-delicious.
Nutrition
- Serving Size: 2 cookies
- Calories: 33
- Sugar: 1.9 g
- Sodium: 2.9 mg
- Fat: 2.1 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 3.6 g
- Fiber: 0.1 g
- Protein: 0.3 g
- Cholesterol: 5.1 mg
