Coconut Crisps Food

COCONUT CHIPS

Steps:

• Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

COCONUT CRISPS

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.

LACY COCONUT CRISPS

Steps:

• Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
• Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
• Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.

GOLDEN COCONUT CRISPS

Steps:

• Sift flour and cinnamon together, then place all dry ingredients in a large bowl and mix together.
• Melt butter and golden syrup together and add to dry ingredients and mix well.
• Roll into balls, flatten out on baking tray and make hollows in centre.
• Fill hollows with teaspoons of jam.
• Bake in moderate oven until brown.

COCONUT CRISPS

Steps:

• Preheat oven to 400°F or 220°C
• 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 and 1/2 tsp cinnamon.
• 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.