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1
Preheat the oven to 350F.
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2
Line two large baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
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3
In a small saucepan, combine butter, sugar, and corn syrup; cook over medium heat, stirring constantly, until the butter is melted and the sugar has liquefied, about 3 minutes.
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4
Remove from heat.
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5
In a bowl, whisk together flour, coconut, and salt.
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6
Add to the butter mixture.
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7
Add zest; stir until combined.
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8
Drop rounds of batter (about 1 1/2 teaspoons each) 2 inches apart onto the prepared baking sheets.
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9
(You should be able to fit six per sheet.)
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10
Bake, rotating sheets halfway through, until cookies are golden, 8 to 9 minutes.
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11
Have a rolling pin ready.
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12
As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin.
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13
Let stand until set.
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14
Repeat with remaining batter.
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15
(If you cannot shape all six cookies before they start to harden, return them to the oven for 1 or 2 minutes to soften, and try baking fewer cookies next time.)
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16
For flat cookies, transfer mat and cookies straight from the oven to a wire rack to cool completely.
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17
Cookies can be kept in an airtight container at room temperature for up to 3 days.
