Coconut Crisps Recipes

COCONUT CHIPS

Coconut Chips image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.

COCONUT CRISPS

Coconut Crisps image

Make and share this Coconut Crisps recipe from Food.com.

Provided by Vicki in CT

Categories Drop Cookies

Time 35m

Yield 6 dozen

Number Of Ingredients 11

Ingredients

3/4 lb butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups corn flakes
2 cups coconut
1 cup chopped walnuts (or sub macadamia nuts)

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.

Nutrition Facts : Calories 1458.6, Fat 80.2, SaturatedFat 47.5, Cholesterol 215, Sodium 791.5, Carbohydrate 177.9, Fiber 8.1, Sugar 108.2, Protein 16.3

COCONUT LEMON CRISPS

Coconut Lemon Crisps image

We had these cookies at our wedding reception, where they brought smiles and compliments. They've become one of our anniversary dinner trademarks. -Segarie Moodley, Longwood, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup plus 6 tablespoons butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 large egg white, beaten
1/2 cup sweetened shredded coconut
FILLING:
1/3 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup water
1 large egg yolk, beaten
3 tablespoons butter, softened
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 253 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CRISPS

Coconut Crisps image

These are a thin crispy cookie. This recipe was in an old English recipe book and I tweaked to make my own. So quick and easy. It takes minutes to get into the oven . Makes about 30 cookies

Provided by Jennifer S

Categories Cookies

Time 25m

Number Of Ingredients 6

Ingredients

3/4 c self rising flour
1 c sugar
1 egg, beaten
1 tsp vanilla
1/2 c butter, melted
1/2 c toasted coconut

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

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