Classic french cookies coated with turbinado sugar and filled with shredded coconut! With just a few ingredients, these cookies are so easy and so delicious!
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
*You can also use white granulated sugar, but I find the coarse grain of raw sugar gives these cookies a more crunchy texture. But they're great either way!**The salt is optional, but it helps a lot to bring out that yummy coconut flavor.These can be refrigerated or frozen, once cooled, in an airtight container. You may have to crisp them in the oven at 325 degrees for about 5-10 minutes after thawing.