Coconut Thins | How to make Coconut Thins

By Vibha Bhutada  |  23rd Sep 2016  |  
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  • Coconut Thins, How to make Coconut Thins
Coconut Thinsby Vibha Bhutada
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

36

0

About Coconut Thins Recipe

These crispy thin cookies have huge coconut flavor and are of course sweet and delicious! They are kind of a cross between a cookie and a brittle candy, so if you like coconut, caramel and sweet things, then this is the one for you! It's easy and quick to make! Recipe courtesy - Mary.

Coconut Thins is delicious and authentic dish. Coconut Thins by Vibha Bhutada is a great option when you want something interesting to eat at home. Restaurant style Coconut Thins is liked by most people . The preparation time of this recipe is 5 minutes and it takes 15 minutes to cook it properly. Coconut Thins is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut Thins. Coconut Thins is an amazing dish which is perfectly appropriate for any occasion. Coconut Thins is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut Thins at your home.

Coconut Thins

Ingredients to make Coconut Thins

  • butter 1/4 cup
  • Light brown sugar 1/3 cup
  • Golden syrup 2 and 1/2 tablespoon
  • All-purpose flour 6 and 1/2 tablespoon
  • lemon juice 1/2 teaspoon
  • Shredded coconut 1/4 cup + 2 tablespoon, unsweetened

How to make Coconut Thins

  1. Line a baking tray with parchment paper.
  2. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
  3. Add butter, sugar and golden syrup in a small, heavy-based pan.
  4. Heat gently until the butter has melted and the sugar has dissolved.
  5. This will take about 7-8 minutes over a low heat. Don’t let the mixture boil as it may crystallize.
  6. Leave the mixture to cool slightly, about 2-3 minutes.
  7. Sieve in the flour, add the lemon juice and 1/4 cup shredded coconut and stir well to mix thoroughly.
  8. Drop one teaspoonful of the coconut mixture onto the prepared baking tray to make neat circles about 10 cm then sprinkle a small amount of the remaining coconut on to each drop.
  9. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden colour.
  10. Once baked, remove from the oven and leave them on the baking tray until they firm up and then transfer to a cooling rack.
  11. When they are completely cool, they will be brittle and can break easily, so be gentle with them!

My Tip:

1. I have used 200 ml measuring cup. 2. These coconut thins will keep for at least a week in an airtight container. 3. The cookies really spread while baking so at least they should be 3 inches apart. 4. You can also be flexible with these once they’re baked. For example, you could drizzle melted chocolate over them or like here, simply leave them as they are.

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