Hands-On Time
15 Mins
Total Time
50 Mins
Yield
Makes 24
Greg DuPree

How to Make It

Step 1

Preheat oven to 350°F. Stir together coconut, sugar, vanilla, egg white, and almond extract if using until well combined.

Step 2

Roll puff pastry sheet to a 14-inch square on a lightly floured surface. Pierce pastry all over with a fork. Whisk together egg yolk and water in a small bowl. Brush pastry with egg mixture. Cut pastry into 2-inch rounds using a 2-inch round fluted cookie cutter; place rounds 1 inch apart on 2 parchment-lined baking sheets.

Step 3

Spoon about 1 teaspoon coconut mixture onto center of each pastry round, pressing to adhere. Bake in preheated oven until golden brown, 15 to 18 minutes. Cool on baking sheets about 5 minutes; transfer to wire racks and cool completely, about 20 minutes. Drizzle Caramel Sauce evenly over cooled cookies, and sprinkle with salt.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars