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Coconut-Brandy Snaps

Coconut-Brandy Snaps

Martha Stewart Living, December 2006 http://www.marthastewart.com/314275/coconut-brandy-snaps
4.272725
Rated
85.4545100(13)13
  • Yield Makes about 20

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 Note

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

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