Crunchy Coconut Twists
Published Dec. 21, 2022
- Total Time
- 25 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/200 grams granulated sugar
- ⅔cup/66 grams sweetened shredded coconut
- 1large egg
- 1tablespoon heavy cream or whole milk
- ½teaspoon fine sea salt
- 1(14- to 16-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
Nutritional analysis per serving (24 servings)
149 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium mixing bowl, combine sugar and shredded coconut. In a small mixing bowl, whisk together egg, heavy cream and salt to make an egg wash and set aside.
- Step 2
Place a sheet of parchment paper (about 12 by 16 inches) on a clean work surface. Unfold dough and roll the chilled puff pastry dough to about ⅛ inch thick (about an 11-by-15-inch rectangle). Generously brush egg wash over the top of the pastry. Sprinkle half of the coconut-sugar mixture in an even layer all over the egg-washed surface. Using a rolling pin, gently press coconut-sugar mixture into dough. Gently slide the pastry (still on the parchment paper) onto a cookie sheet. Cover lightly with another sheet of parchment and refrigerate until firm, 10 to 20 minutes.
- Step 3
Once chilled, remove pastry from refrigerator. Using another cookie sheet or wire cooling rack, invert the pastry so the coconut-topped side is now on the bottom. Slide dough, still sandwiched between parchment, onto the countertop. Remove the top piece of parchment and set aside. Brush the puff pastry with the egg wash. Sprinkle evenly with remaining coconut-sugar mixture, and use a rolling pin to press it into the pastry dough. Carefully transfer pastry (still on the parchment) to a cookie sheet and cover again with the other sheet of parchment. Refrigerate until firm, 10 to 20 minutes.
- Step 4
Remove pastry from the fridge, and remove the top layer of parchment. Using a sharp knife or pastry cutter, cut pastry into strips between ¼ and ½ inch (you can eyeball it). Return pan to the fridge to chill thoroughly, another 10 to 20 minutes.
- Step 5
Line 2 or 3 cookie sheets with parchment paper. (You can reuse the parchment paper you’ve been using for the dough.) Working one strip at a time, transfer to prepared sheets and twist the two ends in opposite directions several times to create a long twist. Press the ends onto the parchment paper so they stick and don’t unfurl. Space coconut twists about 1 inch apart. Sprinkle any coconut that fell off the strips back on top of them.
- Step 6
Place in pans, uncovered, in the freezer for 10 to 15 minutes, or in the refrigerator for 20 to 30 minutes. The twists should be very firm and thoroughly chilled before baking. You can leave them in the fridge or freezer for up to 24 hours before baking, but if you leave them for more than an hour, cover them with plastic wrap so they don’t dry out.
- Step 7
While the twists are chilling, heat oven to 350 degrees.
- Step 8
Bake twists until toasted and golden brown all over, 15 to 22 minutes, rotating sheet pans halfway through. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store for up to 1 week in an airtight container.
Private Notes
Comments
Delicious! I used 3/4 cup unsweetened coconut and 3/4 cup sugar and it was plenty sweet. I used Trader Joe's all-butter puff pastry; the 18oz box has 2 sheets, about 9x12" inch each. I rolled them out a bit before following the rest of the steps. I cut the strips along the short end, but still thought the final result was too long for my intended audience, so cut/broke them in half after cooling. I intend to make again, adding cocoa to the sugar & coconut mixture.
Made these this afternoon - had some trouble with the coconut and sugar falling off when we twisted them. Sprinkled what had fallen off back over the tops before baking for 21 minutes. Absolutely delicious, will definitely make again!
With chilling, set aside 1.5 hours total if you don’t want to be rushed. I used cocoa powder instead of coconut and they were delicious. Honestly you can mix whatever you want with the sugar. Cocoa powder, Cinammon, or plain sugar. Fun to experiment with different flavors. Good to have a non-coconut option in case some people don’t like coconut (my husband doesn’t).
Delicious, fun to make, and not difficult. However, it helps to chill the dough after almost every step to ensure flakiness when baked, so it does take up a block of time. That said, it's well worth it. I usually add a dash of vanilla and/or a few drops of coconut extract (no more than that or it can taste soapy) to the egg wash, which adds just a bit more depth.
Way too sweet for me. Probably should’ve used unsweetened coconut with that much sugar. Kept thinking it could’ve used some lime or lemon. Got tired of the twists after a while so I cut out 1“ x 2“ rectangles and I have to say I liked the crunch much better. Definitely use a rotary cutter of some kind.
Crazy good. BUT--step ONE should be to make sure there is room in the fridge for two big sheet pans!