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

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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!

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

Bea
says:
July 25th, 2022 at 8:21 am

I’m going to make these today.. I’ve got a quick question, for the shredded coconut did you use desiccated or the sweet shredded coconut? I’ve got both. Thanks

1. Lovefoodies
  says:
  July 25th, 2022 at 8:35 am
  
  Hi Bea, it really doesn’t matter which you use. I’ve used both in the past and the sweet one will obviously give you a sweeter cookie but it’s not hugely difference in taste.
  Enjoy your coconut thins!
  
Esther
says:
February 15th, 2020 at 7:28 am

I just tried these. Something not right, while leaving the batter to cool down, the oil separated from the batter, it became a dough in a pool of oil.
I carried on to bake them, it didn’t spread much and not a thin cookies. After cool down, it’s a bit crispy but quite hard.
Could you tell me what had gone wrong ? Thanks

Rhett
says:
March 13th, 2019 at 7:15 pm

These cookies are absolutely wonderfully delicious, I couldn’t stop eating them between batches. Thanks for the FB post

1. Lovefoodies
  says:
  March 13th, 2019 at 7:40 pm
  
  Hi Rhett, they are addictive aren’t they!
  So glad you enjoyed them and thanks very much for your feedback!
  
Yasmin
says:
December 11th, 2018 at 11:26 am

Too buttery and tasted like candy. Will try again using less butter.

1. Lovefoodies
  says:
  December 11th, 2018 at 11:30 am
  
  Hi Yasmin, these cookies are supposed to be buttery and candy like!
  
Deni
says:
November 9th, 2018 at 12:23 pm

Very interesting twist on the old brandysnap. Lovely to find a recipe that works well with gluten free subs and has instructions for Aussie, UK & US. Thanks very much indeed.
PS I tried putting in extra coconut and using white sugar instead and had a great success. Nothing like the original in texture and spreading but really nice as well. 2 good recipes from 1
Thanks

Cynthia
says:
March 7th, 2018 at 12:13 am

I just tried these, something isn’t right. I could barely scoop out onto the cookie sheet. Bakes like very thin brittle, too hard, and chews like candy. Is this how they are meant to be?

Karen
says:
January 5th, 2018 at 11:25 pm

Just made these and LOVE THEM! I went by the recipe exactly and they turned out exactly as yours are pictured. I especially love that they aren’t overly sweet, even though it seems like they might be. They are the perfect coffee treat. THANK YOU!

Mae
says:
December 13th, 2017 at 3:20 am

Just want to check is the lemon juice a must? Or optional?

Merry Miss
says:
December 1st, 2017 at 4:03 am

I made a double batch of these tonight and am happy with them. I used dark corn syrup so they are much darker in color, which I am fine with. I am wonder how these will freeze, long way till Christmas… has anyone tried to freeze them? Will they become soggy when they defrost is what I am worried about.

Katen
says:
November 15th, 2017 at 4:00 am

Seems like these are Anzac cookies.

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