Name: Coconut Thins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14
Cuisine: European
Ingredients: 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 flour, AP; 1/2 tsp lemon juice; 2 Tablespoons Shredded Coconut

Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! These are so lovely I could eat them all at once!

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

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

For this recipe, I've used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavor 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, and once cooked they take on a laced cookie appearance.

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So if you like coconut, caramel, and sweet things, then this is the one for you!

Coconut Thins! If you like crisp, caramel,coconut and sweet then these little sweet 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. | Lovefoodies.com

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 colorful, or like here, simply leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!

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8) Delicious Sweet Snacks for Christmas

Prep Time

5 – 10 minutes

Cook time

10 – 15 minutes

Yield

12 - 14 pieces

Ingredients

¼ cup or 55 g butter
⅓ cup or 55 g demerara / Light Brown sugar
2 ½ Tablespoons golden or corn syrup
6 ½ Tablespoons plain (AP) flour
½ tsp lemon juice
2 Tablespoons Shredded Coconut

Instructions

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.

Coconut Thins! Add butter and syrup to a pan

3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over low heat. Don’t let the mixture boil as it may crystalize.

Coconut Thins! Add butter and syrup to a pan and heat

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 preheated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden color.

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 airtight container and decorate the tops to your liking if you wish to.

We'd love to hear from you and what you thought of our coconut thins. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Coconut Thins

Yield: 14

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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

Ingredients

¼ cup or 55 g butter
⅓ cup or 55 g demerara / Light Brown sugar
2 ½ Tablespoons golden or corn syrup
6 ½ Tablespoons plain flour, AP
½ tsp lemon juice
2 Tablespoons Shredded Coconut

Instructions

Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
Add butter, sugar and syrup into a small, heavy-based pan.
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.
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.
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.
Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. 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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Nutrition Information:

Yield: 14 Serving Size: 14 Servings
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g

Delicious Sweet Snacks for Christmas

Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving

Pecan Caramel Monkey Bread

Pecan Caramel Monkey Bread, Easy recipe for how to make it. Sticky caramel-coated pieces of bread with a sprinkling of chocolate chips & pecan nuts baked in a bundt pan. A great pull-apart bread recipe using store-bought biscuits.

Mini Almond Pastries

Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.

Scotcheroos

Scotcheroos, an easy no-bake cereal bar similar to rice krispie treats. Peanut butter, chocolate & butterscotch with a chocolate butterscotch topping. A chewy, soft, and crispy treat

Sesame Brown Sugar French Palmier Cookies

Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!

Pani Popo (Samoan Coconut Bread Rolls)

Pani Popo (Samoan Coconut Bread Rolls).
Pani Popo are deliciously soft, fluffy Samoan coconut bread buns, baked in a sweet and thick coconut sauce. Sticky soft bread rolls, ideal for breakfast, dessert or as a snack

Honey Bun Cupcakes with Honey Buttercream Frosting

Honey Bun Cupcakes are lovely and soft with great flavors of cinnamon and brown sugar and topped with a homemade honey buttercream frosting

Mini Donut Balls

Mini Donut Balls.
Delicious homemade mini donut balls, rolled in cinnamon and sugar, using a poolish starter to give tender and flavorful dough. Easy recipe and great for parties

Easy English Tiffin

Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.

Easy Honey Baklava

Easy Honey Baklava. Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!

Share your thoughts

66 thoughts shared

Elizabeth Robert
says:
June 17th, 2016 at 1:48 am

BTW, I also used garbanzo bean flour, palm sugar and agave

Reply
1. Lovefoodies
  says:
  June 17th, 2016 at 8:50 am
  
  Hi Elizabeth, your little bowls sound absolutely fabulous!
  
  Reply
2. Mayra Marin
  says:
  August 31st, 2020 at 5:17 am
  
  Hi
  
  Reply
Elizabeth Robert
says:
June 17th, 2016 at 1:46 am

I used this recipe to make crispy cookie bowls. While still pretty warm gently take them off the parchment paper and place on a small inverted bowl. When cooled, remove and brush the inside with a mixture of cocoa and butter. Chill for a few minutes in the fridge and fill with fresh fruit. I made a sauce of whipped cream, vanilla and a little Jameson. Happy Father’s Day

Reply
Sandra Grupp
says:
June 6th, 2016 at 12:47 am

I used Gluten Free Flour and it worked fine. But I didn’t anticipated how much they would spread!!!!
But yummy..

Reply
Cindy Craig
says:
April 21st, 2016 at 10:24 am

These look delish,.However I might add the coconut in the batter, also I would add cashews or pecans to the batter..After baking and cooling I would sandwiched them together with coconut frosting. Yum!!! Cindy Craig

Reply
1. Lovefoodies
  says:
  April 21st, 2016 at 11:15 am
  
  Hi Cindy, Thanks for writing in and I’m glad you like the recipe! However, please do NOT add the coconut to the batter! I tried this because I was thinking along the same lines as you. Unfortunately, when I tried it, the cookies did not work at all. They changed in texture totally, and were like lumps of chewy things on the baking tray, so they didn’t turn out thin, nor crisp and I ended up throwing them away! So you have been warned! I would suggest sticking to the recipe, and if you want to add some nuts, I would sprinkle some, finely chopped over the tops when you sprinkle the coconut before baking. Hope that helps!
  
  Reply
  1. Carol
    says:
    July 11th, 2016 at 9:40 pm
    
    Oh yes I was thinking to do same. Nice treat!
  2. mustangrom
    says:
    January 16th, 2017 at 7:23 pm
    
    In your photo the coconut looks like desiccated coconut, I find sweet shredded coconut more readily available. Have you tried using this?
  3. Lovefoodies
    says:
    January 16th, 2017 at 7:34 pm
    
    Hi there, yes, the shredded will be fine.
    Please enjoy!
Gail Flynn
says:
March 26th, 2016 at 8:46 pm

Very good. They really spread when baking though. At least they should be 4 inches apart.

Reply
Cheryl
says:
March 21st, 2016 at 4:03 pm

Can vanilla be used instead of lemon?

Reply
1. Lovefoodies
  says:
  March 21st, 2016 at 4:19 pm
  
  Hi Cheryl, yes, you can use vanilla too. The lemon is used just to cut through some of the sweetness, although you don’t actually taste the lemon flavor. Hope that helps!
  
  Reply
  1. Cheryl
    says:
    March 21st, 2016 at 4:23 pm
    
    Thank you.
Marie
says:
March 11th, 2016 at 11:16 am

I don’t want to use cornsyrup! What can I use instead? Looks very delicious!

Reply
1. Lovefoodies
  says:
  March 11th, 2016 at 11:48 am
  
  Hi Marie, Golden syrup or Cane syrup will also work!
  
  Reply
Liz
says:
March 11th, 2016 at 7:31 am

Thank you for the nice recipes.

Reply
Kate
says:
December 28th, 2015 at 6:38 pm

Have you used coconut flour in lieu of regular flour? Or maybe oat flour?

Reply
1. Lovefoodies
  says:
  December 28th, 2015 at 6:51 pm
  
  Hi Kate, unfortunately I haven’t tried this recipe using either coconut or oat flour so I am not able to say if it works! If you try it, please do pop back and let us know so we can have your suggestion in case anyone else is curious!
  Thanks and wishing you a Happy New Year!
  
  Reply
Donna
says:
December 25th, 2015 at 8:20 pm

Has anyone tried stirring in a little of the shredded coconut rather than just on top?

Reply
1. Lovefoodies
  says:
  December 25th, 2015 at 9:50 pm
  
  Hi Donna, I have tried adding coconut in to the mix and it changes the consistency completely and they turn out like soft thick cookies(and were not nice at all. I threw that batch out! So I don’t advise at all! Hope that helps and Merry Christmas!
  
  Reply
raeanne cardenas
says:
December 22nd, 2015 at 11:08 pm

love the recipe but i did it and added 1 Tbs of flour gust to make them thinker for my tast and crunch i wonted. and pout the coconut in the mixes as will as on top so i added 1 1/2 Tbs of coconut to them

Reply
Pam
says:
December 20th, 2015 at 2:16 pm

Sweet coconut?

Reply
1. Lovefoodies
  says:
  December 20th, 2015 at 3:05 pm
  
  Hi Pam,
  Either is fine, whatever your taste is!
  
  Reply
Becki
says:
December 15th, 2015 at 7:32 am

Hi,
These look fantastic, I wonder if I could replace the coconut with oats?

Reply
1. Lovefoodies
  says:
  December 15th, 2015 at 8:38 pm
  
  Hi Becki, I haven’t tried sprinkling with oats for this recipe, the only concern I would have is that it may be extremely chewy (these are more like a brittle). If you do try with oats, because it is a small batch, you could perhaps try it on one or two to see if it would work. What you mustn’t do is add the oats into the mixture in the pan as this won’t give you the correct consistency for them to spread and get that lace effect.
  Please do let us know if you decide to experiment. We’d love your feedback on any changes!
  
  Reply
mahvash
says:
December 12th, 2015 at 6:16 pm

what could i use instead of corn syrup

Reply
1. Lovefoodies
  says:
  December 12th, 2015 at 10:26 pm
  
  Hi there! Maple syrup or golden syrup also works with this recipe. Hope that helps!
  
  Reply
susanmp14
says:
December 11th, 2015 at 4:13 pm

These look delicious, tho all that work for such a small batch.

Reply
1. Lovefoodies
  says:
  December 11th, 2015 at 4:47 pm
  
  Hi Susan. Thanks! These are very delicious indeed! The amount of work is not much, just a matter of mixing ingredients in a pan then putting in the oven, just like cookies, you have to mix then bake!! You can always double the batch, or increase to any amount which suits, so hopefully you will get to try them soon!
  Thanks for writing in and wishing you a Merry Christmas!
  
  Reply