Ingredients for Toasted Coconut Wafers
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1 large egg yolk
- All Purpose Flour
- Coconut
- 1 large egg white
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How to Make Toasted Coconut Wafers
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Add 1 ½ cups powdered sugar, 1 teaspoon almond extract, and ¼ teaspoon salt. Beat until well combined.
- Beat in 1 large egg yolk.
- Gradually add 2 ½ cups all-purpose flour, beating with the mixer until just combined.
- Stir in any remaining flour and 1 cup sweetened shredded coconut that has been toasted in a dry pan until lightly browned.
- Divide the dough in half.
- Shape each half into an 8-inch log on a sheet of plastic wrap or wax paper.
- Brush the logs with 1 large egg white, then roll in 1 ½ cups sweetened shredded coconut to coat thoroughly.
- Wrap the logs tightly in plastic wrap and chill for at least 4 hours, or preferably overnight.
- Once chilled, slice the logs into ¼-inch thick wafers.
- Place the wafers 1 inch apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
21g
Carbs
2g
