Coconut-Brandy Snaps


Shredded coconut gives the classic tuile a tropical twist.


  • 3 tablespoons unsalted butter

  • 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


  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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