Lacy Coconut Crisps Recipes

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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

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

COCONUT OATMEAL LACE COOKIES



Coconut Oatmeal Lace Cookies image

Provided by Shelley Wiseman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Coconut     Oat     Shower     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 cookies

Number Of Ingredients 11

For cookies:
1 stick unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut
3/4 cup rolled oats
1/4 cup all-purpose flour
For decorating:
3 ounces fine-quality bittersweet chocolate, finely chopped and melted
3 ounces fine-quality white chocolate, finely chopped and melted
Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags

Steps:

  • Make cookies
  • Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
  • Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
  • Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
  • Decorate with chocolate
  • Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.

LACY COCONUT CRISPS



LACY COCONUT CRISPS image

Categories     Cookies     Dessert

Number Of Ingredients 7

1/3 c flour
1 3/4 c confectioners sugar
1/2 tsp salt
1/3 c unsweetened coconut milk
1 tsp vanilla
1 c unsweetened shredded coconut
5 tbs melted butter

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 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

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 / OATMEAL LACE COOKIES



Coconut / Oatmeal Lace Cookies image

Simple to make and really good! This wafer thin cookie is both crispy and a bit chewy, with just a hint of orange rind flavor. They disappear very quickly I might add, leaving you craving more! Unknown where it originally came from.

Provided by llk2day

Categories     Drop Cookies

Time 35m

Yield 5 Dozen, 60 serving(s)

Number Of Ingredients 9

3/4 cup sifted flour
1/2 teaspoon salt
1 cup shortening, softened (no substitute)
2 eggs
2/3 cup sugar
1/2 teaspoon vanilla
2 1/2 teaspoons orange rind, grated
1 1/2 cups old-fashioned oatmeal, uncooked
1 cup moist coconut, shredded (loose)

Steps:

  • Mix flour and salt together in a mixing bowl and set aside.
  • In mixer bowl blend thoroughly together shortening, eggs, sugar, vanilla and orange rind.
  • Add to the flour and salt mixture and blend well.
  • Fold in oats and coconut.
  • Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
  • Flatten thin with a knife which has been dipped in ice water.
  • Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
  • Remove quickly from cookie sheet and cool on paper towels.
  • Note: Cookies will crisp up when completly cooled.
  • Do not store in tightly sealed container.
  • Enjoy!

Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 7, Sodium 22.1, Carbohydrate 5, Fiber 0.4, Sugar 2.4, Protein 0.7

LACY COCONUT CRISPS



Lacy Coconut Crisps image

Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 7

1/3 cup all-purpose flour
1 3/4 cups confectioners' sugar
1/2 teaspoon salt
1/3 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut
5 tablespoons unsalted butter, melted

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.

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