Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lacy Coconut Crisps Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 6 dozen Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven. Ingredients ⅓ cup all-purpose flour 1 ¾ cups confectioners' sugar ½ teaspoon salt ⅓ cup unsweetened coconut milk 1 teaspoon pure vanilla extract 1 cup unsweetened shredded coconut 5 tablespoons unsalted butter, melted Directions Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes. Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters. Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches. Cook's Notes Cookies can be stored in airtight containers at room temperature up to 3 days. Rate it Print