Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Brandy Snaps 4.3 (16) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 20 Shredded coconut gives the classic tuile a tropical twist. Ingredients 3 tablespoons unsalted butter ⅓ cup packed light-brown sugar ¼ cup golden syrup, such as Lyle's 2 tablespoons brandy 2 tablespoons all-purpose flour 1 cup unsweetened shredded coconut Pinch of salt Directions 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. 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. Print