Coconut-Brandy Snaps

  • Yield: Makes about 20
Coconut-Brandy Snaps

Source: Martha Stewart Living, December 2006

Ingredients

  • 3 tablespoons unsalted butter
  • 1/3 cup packed light-brown sugar
  • 1/4 cup golden syrup, such as Lyle's
  • 2 tablespoons brandy
  • 2 tablespoons all-purpose flour
  • 1 cup unsweetened shredded coconut
  • Pinch of salt

Directions

  1. Preheat oven to 350. Melt butter with the sugar and syrup in a small saucepan, stirring until sugar has dissolved. Remove from heat; stir in brandy.

  2. Whisk flour, coconut, and salt in a bowl. Stir in butter mixture. Drop 1 1/2 teaspoons batter onto baking sheets lined with parchment paper. Bake until golden, 10 to 11 minutes. Let cool 3 minutes. Quickly use a spatula to lift cookies and drape them over a rolling pin; let set. If undraped cookies cool too quickly, reheat them in the oven for 30 seconds.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 1 week.

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