Coconut Crisps


Preparation info

  • Difficulty


  • Makes


    2¼ inch cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 375°F/190°C

What started off as an idea for a pie crust turned out to make a terrifically addictive cookie (pictured here). Baked in small rounds, the dough becomes extra crispy and flavorful. At first bite the flavor is rather subtle but it then magically evolves into a lingering coconut flavor.


Cookie Dough

Makes 13.4 ounces/380 grams

unsalted butter, cold 8 tablespoons (1 stick) 4 ounces 113 grams
bleached all-purpose flour cups (lightly spooned into the cup and leveled off) 5.3 ounces 150 grams
sugar ¼ cup 1.8 ounces 50 grams
flaked unsweetened coconut ¼ cup 1 ounce 30 grams
fine sea salt teaspoon . 0.7 gram
1 large egg 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams

Special Equipment

Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment | A 2¼ inch scalloped or plain round cookie cutter


Make the Dough

Cut the butter into ½ inch cubes and refrigerate it until ready to use.

In a food processor, process the flour, sugar, coconut, and salt until the coconut is finely ground. Add the cold butter cubes and pulse until the butter is no larger than small peas. Add the egg and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large piece of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)

Chill the Dough

Divide the dough in half, about 6.7 ounces/190 grams each. Wrap each piece loosely with plastic wrap and press to flatten into 5 by ½ inch thick discs. Rewrap them tightly and refrigerate for 30 minutes, or until firm enough to roll. The dough can be refrigerated for up to 3 days or frozen for up to 6 months.

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.

Roll the Dough

Set a dough disc between two lightly floured large sheets of plastic wrap. If the dough has been chilled for more than 30 minutes, let it sit for about 5 to 10 minutes, until it is malleable enough to roll. Roll it evenly into a ¼ inch thick disc. While rolling the dough, sprinkle the dough with a little more flour on each side as needed and, if it softens significantly, slip it onto a baking sheet and refrigerate it until firm. From time to time, flip the dough with the plastic wrap, and lift off and flatten out the plastic wrap as necessary to make sure it does not wrinkle into the dough.

Cut out a total of eleven or twelve 2¼ inch cookies and set the cookies about ½ inch apart on a cookie sheet. Knead together the scraps and reroll them, chilling them first if necessary.

Bake the Cookies

Bake the cookies for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 9 minutes, or until pale gold and brown around the edges.

Cool the Cookies

Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.

While the first batch of cookies is baking, roll out the dough for the second batch.


Airtight: room temperature, 3 weeks.