Coconut Crisps
Crispy, golden, and delightfully coconutty, these Coconut Crisps are the ultimate treat for coconut lovers. Made with just a handful of pantry staples like unsweetened shredded coconut, egg whites, and a touch of vanilla, these delicate cookies are beautifully thin and boast an irresistible crunch. With a quick prep time of just 15 minutes and a bake time of 12, they’re perfect for satisfying sudden sweet cravings or impressing guests with minimal effort. The addition of melted butter gives them a subtle richness, while a hint of salt balances out the sweetness for a perfectly rounded flavor. Serve these light and airy crisps as a snack, pair them with coffee or tea, or use them as an elegant garnish for desserts. Plus, they’re oven-fresh and ready to enjoy in under 30 minutes, making them a go-to for busy bakers. Be sure to store any leftovers in an airtight container to keep them crisp and delicious all week long! Keywords: coconut crisps, coconut cookies, crispy coconut dessert, quick coconut snack, easy cookie recipe.
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Recipe Information
Ingredients
- 200 g Unsweetened shredded coconut
- 100 g Granulated sugar
- 50 g All-purpose flour
- 3 large Egg whites
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 30 g Butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, and salt until well combined.
Fold the shredded coconut into the egg white mixture using a spatula until it is evenly coated.
Sift in the all-purpose flour over the coconut mixture and gently mix until incorporated.
Pour in the melted butter and fold until the mixture comes together into a cohesive batter.
Scoop about one tablespoon of the batter and place it onto the prepared baking sheet. Flatten each scoop of batter into thin rounds using the back of the spoon. Leave about 1 inch of space between each cookie to allow for slight spreading.
Bake the coconut crisps in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove the baking sheets from the oven and let the crisps cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the crisps as a light dessert or snack. Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 116.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
