Easy Coconut Palmiers: Flaky French Cookies with a Tropical Twist

Palmiers, elephant ears, butterfly cookies, or even orejas in Spanish — no matter what sweet name you call them, these elegant puff pastry cookies are universally adored for their delicate crunch and buttery flavor. But prepare to fall even deeper in love with this irresistible twist: our Coconut Palmiers! They’re not only incredibly delicious but also surprisingly simple to make, proving that gourmet treats don’t have to be complicated.

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If you’re a fan of easy, impressive desserts like these palmiers, you’ll definitely want to explore more of my recipes. Be sure to check out my Cinnamon Palmiers for a classic flavor, my fun M&M Rice Krispie Treats, and for something truly special, my stunning White Forest Cake!

Why You’ll Love These Coconut Palmiers: A Taste of Effortless Elegance

My first encounter with palmiers left a lasting impression. I was amazed by their beautiful, intricate shape and delicate crispiness. As an avid baker, I immediately knew I had to recreate them myself. What truly surprised me was the incredible ease of the recipe and how elegantly they turned out, looking as if they’d been plucked from a high-end French pâtisserie. This revelation cemented palmiers as a favorite in my baking repertoire, and this coconut version takes them to a whole new level of deliciousness.

The Secret Weapon: Store-Bought Puff Pastry

The secret to these effortlessly impressive cookies? Store-bought puff pastry. Seriously, it’s one ingredient I always recommend keeping stocked in your freezer. This versatile pastry dough is a true kitchen hero, allowing you to whip up quick appetizers, satisfying meals, and, of course, these divine Coconut Palmiers with minimal effort. It delivers that signature flaky, buttery texture that would otherwise require hours of laminating dough from scratch.

This Coconut Palmiers recipe is a testament to simplicity, calling for just **three core ingredients** (or four if you count a pinch of salt, which I highly recommend!). Chances are, most of these pantry staples are already in your kitchen. And the best part? They emerge from the oven looking incredibly elegant and tasting absolutely amazing – a perfect blend of crispy, sweet, and tropical.

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The Inspiration Behind These Tropical Treats

The idea for this particular coconut cookie creation struck me after a holiday baking session. I had purchased a bag of sweetened flaked coconut for a festive recipe, only to find myself with a generous amount left over. Determined to put it to good use, I started brainstorming, and the concept of combining the classic palmier with the sweet, aromatic flavor of coconut immediately came to mind. It was a brilliant stroke of serendipity! Even though I still have a little coconut left, these yummy Coconut Palmiers were an incredibly delicious outcome. For another delightful coconut treat, be sure to try these amazing macapuno balls!

Palmiers have always been one of my go-to cookies because they’re deceptively easy to make and consistently a crowd-pleaser. If you’ve enjoyed palmiers before, you know their delightful texture and flavor, but you might not have realized just how straightforward they are to prepare at home. In this recipe, the addition of coconut infuses a subtle yet distinct tropical note, elevating the classic French pastry into something truly special and absolutely worth baking. The sweetness of the coconut beautifully complements the caramelized sugar and buttery puff pastry, creating a balanced and addictive treat.

And for all the M&M lovers out there, you absolutely must try my Chocolate Chip M&M Cookies next!

Mastering Your Coconut Palmiers: Tips for Success

Handling Puff Pastry for Perfect Flakiness

Store-bought puff pastry is a true gift, but a few tips can ensure your palmiers are perfectly flaky every time. Always thaw your puff pastry according to package directions, usually in the refrigerator overnight or at room temperature for about 30-40 minutes. It should be pliable but still cold. If it gets too warm, it becomes sticky and difficult to work with, and the butter within can melt, which inhibits the flakiness. If it becomes too soft, simply pop it back into the fridge for 10-15 minutes to firm up.

The Art of Sugar and Coconut Application

The turbinado sugar is key to the beautiful caramelized crust and delightful crunch of palmiers. Spreading it evenly on your work surface and on top of the pastry is essential. Don’t be shy with the sugar; it creates that lovely golden, glassy coating. The sweetened flaked coconut should also be spread evenly. When you use the rolling pin, you’re not just flattening the pastry; you’re also pressing the sugar and coconut firmly into the dough, ensuring they adhere well and caramelize effectively during baking.

Folding for That Iconic “Elephant Ear” Shape

The folding technique is what gives palmiers their characteristic heart or “elephant ear” shape. The key is to fold both long sides of the pastry inward towards the center, meeting precisely in the middle. Then, fold one half over the other, like closing a book. This creates multiple layers that expand beautifully in the oven. Aim for neat, even folds to ensure uniformly shaped cookies. Don’t press too hard, as you want to maintain the distinct layers of the puff pastry.

Precision Slicing and Baking for Perfection

A sharp knife is your best friend when slicing palmiers. Dull knives will drag and compress the layers, resulting in less defined shapes. Aim for slices that are about ¼ inch thick. This thickness allows for proper baking and caramelization without them becoming too thin and fragile or too thick and doughy. Once on the baking sheet, ensure they are spaced at least 2 inches apart, as they will expand considerably. The baking process is a delicate balance: the first side bakes until lightly browned and puffy, then a quick flip ensures the other side caramelizes to a beautiful golden hue. Watch them carefully, as the sugar can go from perfectly caramelized to burnt very quickly!

Serving and Storage Suggestions

These Coconut Palmiers are fantastic on their own, a perfect treat with your morning coffee or afternoon tea. They also make an elegant addition to a dessert platter, or a delightful accompaniment to a scoop of vanilla bean ice cream. Consider dusting them with a touch of powdered sugar just before serving for an extra touch of sweetness and visual appeal.

To keep them fresh, once completely cooled, store your Coconut Palmiers in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 2-3 months. If freezing, lay them in a single layer on a baking sheet to freeze solid before transferring them to a freezer-safe bag or container to prevent sticking. When ready to enjoy from the freezer, thaw them at room temperature and then re-crisp them in a preheated oven at 325°F (160°C) for about 5-10 minutes. This will bring back that wonderful flaky texture and caramelized crunch.

Frequently Asked Questions About Coconut Palmiers

Q: Can I use unsweetened coconut?

A: Yes, you can! However, the recipe specifically calls for sweetened flaked coconut because it adds an extra layer of sweetness and moisture to the cookies, complementing the turbinado sugar beautifully. If you use unsweetened coconut, the coconut flavor will be more pronounced, but you might want to slightly increase the sugar used on the pastry itself to compensate for the lack of sweetness in the coconut.

Q: Is it possible to make my own puff pastry from scratch?

A: Absolutely! Making puff pastry from scratch is a rewarding but time-consuming process. It involves multiple turns of folding and rolling butter into dough. For this quick and easy recipe, store-bought puff pastry is highly recommended to save time and effort without compromising on the delicious results. If you enjoy a baking challenge, feel free to try homemade puff pastry, but be prepared for a longer prep time!

Q: Why are my palmiers not crispy?

A: Several factors can affect crispiness. Ensure your oven is preheated to the correct temperature (425°F/220°C). Not enough sugar can prevent proper caramelization. Also, if your puff pastry was too warm and sticky when you worked with it, the butter might have seeped out, reducing the flakiness. Lastly, ensure you bake them long enough on both sides until they are golden brown and truly caramelized. Don’t rush the cooling process either, as they crisp up more as they cool.

Q: Can I prepare the dough ahead of time?

A: You can prepare the rolled and folded puff pastry logs ahead of time. Wrap them tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply slice and proceed with the baking instructions. You might need to add a minute or two to the baking time since the dough will be colder.

Q: What other flavor variations can I try?

A: The possibilities are endless! Beyond coconut, you can experiment with cinnamon sugar (like my Cinnamon Palmiers), orange zest, lemon zest, cardamom, or even a hint of espresso powder mixed with the sugar. A drizzle of melted dark chocolate after they’ve cooled would also be divine. Feel free to get creative!

📖 Recipe

If you tried these coconut palmiers, let me know how they came out! Tag me on Instagram @chenee_today and #cheneetoday

Looking for other awesome cookie ideas? Check out my other cookie recipes for more fun, easy cookie ideas!