Last Updated on December 8, 2020 by Chenée Lewis
Palmiers, elephant ears, orejas… there are so many names for this type of cookie! But whatever you call it, these coconut palmiers are so delicious and SO easy.
I first had palmiers a few years ago, and I couldn’t wait to try them myself! Even as someone who bakes, I was so impressed with the ease of the recipe and how nice they look once baked! That’s due mostly to the store-bought puff pastry. Store-bought puff pastry is one ingredient I would recommend having on hand in the freezer all the time. It’s so easy to turn it in to quick appetizers, meals, and these delicious coconut palmiers!
This coconut palmiers recipe calls for THREE INGREDIENTS (okay, four if you add the salt). Most of which you might already have on hand! And best of all, they come out looking elegant and tasting amazing.
I thought of the idea for this recipe when I bought some sweetened flaked coconut for a holiday recipe and ended up not using it. I was trying to figure out how to use all that coconut! And now even though I still have some coconut left over, at least I got these yummy coconut palmiers out of it!
Palmiers are one of my favorite cookies to make because they’re so easy and are always a hit. If you’ve had palmiers before, you know they can be so delicious, but you may not have known how easy they are! And in this recipe, the coconut adds just enough of a unique flavor to make this version of the classic pastry definitely worth a bake!
Coconut Palmiers
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Ingredients
- 2 sheets storebought puff pastry - thawed according to package directions
- 2 cups (400 g) turbinado sugar - divided
- 1 cup (85 g) sweetened flaked coconut - divided
- ⅛ tsp (1 ml) salt - optional**
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper or a silicone baking mat. Combine the sugar and salt in a bowl.
- On a clean surface, sprinkle ½ cup of the sugar mixture evenly. Lay first sheet of puff pastry on the sugar mixture, and top evenly with a second ½ cup of sugar mixture.
- Sprinkle ½ cup of coconut on top of sugar layer, and use a rolling pin to press coconut and sugar into the puff pastry, and to press the puff pastry into the sugar below it.
- Fold the sides of the puff pastry towards the center so they are halfway to the middle, and then fold both sides again so that they meet at the middle of the dough. Then fold one half over the other like a book.
- Repeat steps 2-4 with the second puff pastry sheet.
- Using a sharp knife, slice into ¼ inch pieces and carefully lay on baking sheet 2 inches apart. If you like, gather some of the excess sugar and coconut from the prep surface and sprinkle onto cookies on baking sheet.
- Bake for 6 minutes or until slightly browned on top. Remove from oven and, using a thin spatula, carefully flip pastry over. Bake for another 5 minutes until golden brown and caramelized. Cool completely before serving.
Notes
Nutrition
If you tried these coconut palmiers, let me know how they came out! Tag me on Instagram @chenee_today and #cheneetoday
Can’t wait to give these a try very soon! They look amazing and the perfect addition to my holiday cookie platters.
They would be SO awesome on a cookie platter!
My family looooooves coconut, so we will definitely be making these cookies sometime soon!
Wonderful! If they love coconut they’ll love these!
These are going to be a big hit with my coconut loving family!
Awesome! let me know how they turn out for you!
Ok this recipe is absolute perfection! I enjoy pretty much anything made with puff pastry, but coconut is another one of my favorite flavors. So easy and so delicious!
I love puff pastry in everything too!!
Such gorgeous palmiers! I absolutely love the addition of the coconut and they come together so easily too. Yum!
Thank you! I’m glad you enjoy them!
Definitely going to try this! Always looking for recipes with coconut! Thanks for sharing!
You’re welcome! I love coconut too!