Toasted Coconut Wafers
Crisp, golden, and irresistibly buttery, these Toasted Coconut Wafers are the perfect blend of delicate sweetness and tropical flair. Each wafer is infused with the nutty aroma of oven-toasted coconut, a highlight that sets this recipe apart. Rolled into thin, elegant slices, these cookies bake to perfection in just minutes, boasting a light texture that melts in your mouth. With a simple ingredient list including pantry staples like all-purpose flour, granulated sugar, and velvety softened butter, this recipe offers a touch of indulgence without complicated techniques. Perfect for gifting, sharing, or savoring alongside a cup of tea, these wafers will quickly become a family favorite. Best of all, they can be stored for up to a week, making them an excellent make-ahead treat!
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Recipe Information
Ingredients
- 120 grams Unsweetened shredded coconut
- 120 grams All-purpose flour
- 115 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 large Egg white
Instructions
Preheat your oven to 160°C (325°F). Line two large baking sheets with parchment paper.
Spread the shredded coconut evenly on one of the baking sheets. Toast in the oven for 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye to prevent burning. Let it cool completely.
In a medium mixing bowl, whisk together the all-purpose flour, toasted coconut, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg white to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into two portions. Roll each portion into a log approximately 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Once the dough is chilled, preheat the oven again to 160°C (325°F), if needed.
Unwrap the dough and slice into thin rounds roughly 1/8-inch thick. Arrange the slices on the prepared baking sheets, leaving a small gap between each wafer.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Rotate the baking sheets halfway through for even cooking.
Remove from the oven and allow the wafers to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the wafers in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 109.7 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 74 mg | 6% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 901 mg | 19% | |
*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.
