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!

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

Prep Time

5 – 10 minutes

Cook time

10 – 15 minutes

Yield

12 - 14 pieces

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 (AP) flour
1/2 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.

Place cookie mixture on baking sheet

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.  

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

Leave them on the baking tray until they firm up and then transfer to a cooling rack.

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

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.

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

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!

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
 

Recipe Card

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

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

  • 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

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.
  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 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.
  7. 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.
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

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66 thoughts shared

  1. Not exactly like the ones pictured, but delicious! I accidentally added too much lemon but no one could tell. They didn’t look as lacey. More like thin cookies. Grandparents loved them!

  2. Well, I made 3 attempts. First one I got little blobs, second time I got lovely lace cookies, and the third time I got them almost right. The liquid content seems to be very critical.Too wet and it runs too much when cooked. To dry and you get little blobs.Close to pancake batter and you are very close. Loose batter and I think you will get the exact cookie you are after. I enjoyed them all and they are super quick and easy to make. Thank you for the recipe.

    1. Hi Ron, I’m glad they worked out and you enjoyed them! The consistency is quite critical, and also the temperature of them, you do need them ‘pourable’ on the cookie sheet, too cool and the liquid sets too quick! Thanks for writing in and sharing your baking experience

  3. Has anyone tried substituting any gluten free flour substitute such as Cup4Cup or the King Arthur Flour equivalent? I don’t mean the baking mix that’s actually a substitute for Bisquick (which I detested anything made with that as a kid and still do but now I don’t and can’t eat it. I’m not sure why but I thought the taste was revolting. What do they use in that stuff anyway? I like plain ordinary flour). Because these don’t need to rise and complete many of the “chemical” reactions normal cookies must do I would think these should be fairly easy to convert to gluten free. I’ve had pretty good luck MOST of the time with Cup4Cup but not always. I’m open to suggestions.

  4. Comment author image

    Lorrie Tannahill

    says:

    I just made these and they turned out great. Instead of sprinkling coconut on top though, I added 1/4 cup right to the batter itself. I used a melon baller sized icecream scoop and got 19 cookies. (9 on my regular sheet and 10 on my larger sheet). If you under cook these slightly (so they are more chewy than crispy) and wrap these around the handle of a wooden spoon, you can stuff them with a soft filling. Thanks for the recipe!

  5. I buy the coconut thins from Trader Joe’s. They are heavenly! Thinking this is a similar recipe. Do you think I could add coconut stevia to the mix to give it more of a coconut taste?

  6. Have you tried using oatmeal-raisin for the cookies. There is a shop here that makes them, sadly will not share the recipe. Would love to hear from you if you try the oatmeal-raisin cookies.
    Nadine M

    1. Hi Ana, I haven’t tried this recipe with honey and I’m not sure if it will work because of the difference. If you can try and get maple syrup or golden syrup that will work.

    1. Hi Teresa, use whatever butter you prefer. It won’t make any difference in this recipe. Hope that helps! Please enjoy and have a lovely weekend too!

  7. When you state: (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.) do you mean per cookie? Love this recipe. Going to swizzle choc over the top. Thanks for being so nice to share with everyone. Have a nice afternoon. DiEtta ?

    1. Hi Dietta, it is 1 teaspoonful PER COOKIE. These spread and become really thin, so although it doesn’t seem like much, you will watch them spread in the oven.
      Hope that helps!

    1. Hi Cherylann, You do need to have the corn syrup or some other type of thick syrup (such as golden syrup) in this recipe because it is the syrup which will give you the lacy characteristic you see in the photos.

  8. Ohhh, these look just like some cookies I buy at our Dutch store here in Grand Rapids!!! Definitely going to make them soon as soon as the temperatures get a little cooler around here!!☀️☀️?❤️