Coconut Thins! If you like crisp, caramel,coconut and sweet then these little treats are for you! They’re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
Coconut Thins! These are so lovely I could eat them all at once!
For this recipe, I’ve used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavour and different shape.
These little treats are ultra thin, crispy crunchy and of course sweet! They’re kind of a cross between a cookie and a brittle candy, so if you like coconut, caramel and sweet things, then this is the one for you!
As far as the recipe itself, it’s incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it’s nice and easy and quick to make too.
These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.
You can also be flexible with these once they’re baked. For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colourful, or like here, simple leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!
Prep Time: 5 – 10 minutes
Cook time: 10 – 15 minutes
Yield: 12 – 14 pieces
1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden or corn syrup
6 1/2 Tablespoons plain (AP) flour
1/2 tsp lemon juice
2 Tablespoons Shredded Coconut
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
2. Add butter, sugar and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.
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