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Last Updated on May 4, 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!
- 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 an offset spatula, carefully flip pastry over. Bake for another 5 minutes until golden brown and caramelized. Cool completely before serving.
If you tried these coconut palmiers, let me know how they came out! Tag me on Instagram @chenee_today and #cheneetoday