Coconut Crisps – a delicious recipe with unsalted butter, vegetable oil, phyllo pastry, brown sugar, cinnamon, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F or 220C
2
Stir together butter and oil.
3
Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered.
4
Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon.
5
Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
6
Cut phyllo in half crosswise and stack.
7
Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
8
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut.
9
Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
71
kcal
Calories
7
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon unsalted butter, melted, 1 tablespoon vegetable oil, 2 phyllo pastry sheets, thawed, 2 teaspoons brown sugar, and more.
Yes, Coconut Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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