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Coconut Lace

Coconut Lace

Autumn 2014

By: Marilyn Bentz-Crowley

While these very flat, crisp ’n’ chewy wafers are scrumptious on their own, they are also an intriguing garnish for all manner of sweets such as pumpkin pie, a dish of fresh fruit or ice cream.

Makes 2 dozen

1 tbsp (15 mL) all-purpose flour plus a sprinkling
½ cup (125 mL) sugar
Pinch of salt (if using unsalted butter)
1 cup (250 mL) shredded unsweetened coconut
3 tbsp (45 mL) butter, melted
½ tsp (2 mL) pure vanilla extract
2 large egg whites

1 Preheat oven to 325°F (160°C).

2 Line 2 cookie sheets with foil. Spray with nonstick cooking spray. Using unmeasured flour in a shaker, lightly sprinkle surface with flour.

3 Stir sugar with 1 tbsp (15 mL) flour (and salt, if using unsalted butter). Mix in coconut. Stir in butter, vanilla and egg whites; mix well.

4 Spoon a heaping teaspoon (5 mL) of dough onto foil. Repeat, spacing dough mounds about 2 inches (5 cm) apart. Dampen fingers with tap water; flatten slightly and shape so cookies are somewhat round. Bake 20 minutes in centre of oven or until edges are golden brown.

5 Remove from oven; slide foil onto cooling rack, leaving cookies in place until completely cool.

6 As soon as cookies are cooled, peel them off and immediately store airtight. They keep well for a week or more.

Makes 2 dozen
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