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Recipe Detail Page


Coconut Lace
Autumn 2014
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