COCONUT CRISPS RECIPE RECIPES

COCONUT CRISPS RECIPE - FOOD.COM

Coconut Crisps Recipe - Food.com image

Make and share this Coconut Crisps recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 dozen

Number Of Ingredients 11

Ingredients

3/4 lb butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups corn flakes
2 cups coconut
1 cup chopped walnuts (or sub macadamia nuts)

Steps:

Preheat oven to 325 degrees.
Cream sugar and butter; add eggs one at a time beating well after each addition.
Add vanilla.
Sift flour, baking powder and salt into mixture.
Combine cornflakes, coconut, and nuts. Gently fold this into batter.
Drop by teaspoonfuls onto a greased baking sheet.
Bake for 15 minutes until golden.

Nutrition Facts : Calories 1458.6, FatContent 80.2, SaturatedFatContent 47.5, CholesterolContent 215, SodiumContent 791.5, CarbohydrateContent 177.9, FiberContent 8.1, SugarContent 108.2, ProteinContent 16.3

COCONUT CRISPS RECIPE | EPICURIOUS

Coconut Crisps Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 15 min

Cook Time 10 min

Yield Makes 16 dessert crisps

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
2 (17- by 12-inch) phyllo sheets, thawed if frozen, covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel
2 teaspoons sugar
1/3 cup sweetened flaked coconut

Steps:

Preheat oven to 400°F.
Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.

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