“These have a nice balance of sweet and savoury that is brightened by the coriander seed. They would be great on a cheese plate and equally at home with a curried dish.”
READY IN:
30mins
YIELD:
30 crisps
UNITS:
US

Ingredients Nutrition

  • 12 cup sweetened long shred coconut
  • 34 cup finely grated unsweetened coconut
  • 12 teaspoon ground coriander seed
  • 18 teaspoon salt
  • 4 large egg whites, lightly beaten

Directions

  1. Preheat oven to 250°F Line a large baking sheet with parchment paper.
  2. Stir together coconut, coriander seed, salt and egg whites in a bowl until combined.
  3. Drop tablespoons of the mixture about 3-inches apart onto baking sheet. Cover with another sheet of parchment and roll out the mounds as thinly as you can. The thinner they are, the crisper they will be. Tiny holes in the rolled out dough are fine.
  4. Bake until golden, about 20-30 minutes. This will entirely depend on the thinness of the dough and the age of the coconut.
  5. Let cool on cookie sheet on a rack until crisp, about 2 minutes. Gently transfer the crisps to rack to cool completely.
  6. The crisps will keep for 3-4 days, layered between sheets of wax paper or parchment, in an airtight container at room temperature. If they lose their.
  7. crispness, they can be placed in a low oven for a few minutes to crisp up.

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