Monday, December 14, 2009


Although you may find many types of coconut crisp or thins recipes in the web, I still prefer mine to contain sweetened desiccated coconut, the dry type. Sink your teeth into these sweet lovely crisps, fresh from the oven, you will be enjoying the light, crispy and crunchy taste.
Recently, I found 3 types of recipes for Coconut Crisps. All of them uses the same method, temperature and time to bake. However, they differ in ingredients and decoration.
After browsing through and fro over these 3 recipes, I had decided to give a try on Christmas Coconut Crisps found in Alan Ooi web, with a slight modification.
When piping the mixture onto the line baking tray, do not pipe too much because you will need a big space to spread the crisp, which means, you can only have 5 piece of crisps per tray. It It will take ages for you to bake 60 pieces! So, pipe a little, use the back of the spoon to flatten the mixture, spreading and thinning the cookies as thin as possible. You can replace the desiccated coconut with sesame instead for the decoration.
Once the crisps are removed from the oven, quickly store them into airtight container because they will turn soft rather quickly.

Here is the recipe:

(makes 60-80pcs)

50g butter
50g shortening
120g icing sugar
100g egg white ( 3 eggs)
120g flour
20g desiccated coconut

20g desiccated coconut


  1. Gather all the ingredients; icing sugar, flour, desiccated coconut..

2. Shortening, butter and egg whites ( approx. 2-3 eggs)

3. Beat butter, shortening and sugar until fluffy.

4. Add in egg whites. Beat well.

5. Add in flour and desiccated coconut.

6. Blend well.

7. Lightly grease baking sheet.

8. Fill in the batter into a piping bag.
Pipe a little batter onto the baking tray/sheet.

9. Use the back of a spoon to flatten, spreading and thinning it.

10. Sprinkle a little desiccated coconut on top.

11. Bake them at 170C for 10min.

12. Crispy, brownish cookie.

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