Palmiers, elephant ears, orejas — whatever name you prefer, these coconut palmiers are irresistibly good and incredibly simple to make.
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If you enjoy these palmiers, try my Cinnamon Palmiers, M&M Rice Krispie Treats, or White Forest Cake for more sweet inspiration.
Coconut Palmiers – Puff Pastry Cookies
I first tried palmiers a few years ago and immediately wanted to bake them myself. Even as an experienced baker, I was impressed by how easy the process is and how elegant the finished cookies look. Much of the credit goes to store-bought puff pastry — a versatile freezer staple that turns into quick appetizers, desserts, and these delightful coconut palmiers.
This recipe uses just three main ingredients (four if you include salt). Chances are you already have most of them in your pantry. The result is a crisp, caramelized pastry with a hint of tropical coconut — simple to make and perfect for serving any time.
The idea for these palmiers came when I had leftover sweetened flaked coconut from a holiday recipe. I wanted to use it up and discovered this easy coconut twist on a classic. If you’re craving another coconut treat, macapuno balls are a delicious option.
Palmiers are one of my favorite cookies to make because they require minimal effort and always impress guests. The shredded coconut in this version adds a subtle tropical flavor that elevates the classic puff pastry cookie without complicating the recipe.
If simple cookie recipes appeal to you, also try my Chocolate Chip M&M Cookies or Brown Butter Sugar Cookies for more favorites.
📖 Recipe
Coconut Palmiers
10 minutes
12 minutes
22 minutes
Equipment you may need
-
rolling pin
-
¾ sheet baking pan
-
silicone baking mat or parchment paper
Ingredients
- 2 sheets store-bought puff pastry, thawed according to package directions
- 2 cups (400 g) turbinado sugar, divided
- 1 cup (85 g) sweetened flaked coconut, divided
- ⅛ teaspoon (1 ml) salt (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the sugar and salt in a bowl.
- On a clean work surface, sprinkle ½ cup of the sugar mixture evenly. Lay the first sheet of puff pastry on top and sprinkle another ½ cup of the sugar mixture over it.
- Sprinkle ½ cup of the coconut over the sugar layer. Use a rolling pin to press the coconut and sugar into the puff pastry and to press the bottom layer of sugar into the underside of the dough.
- Fold each side of the pastry toward the center so both edges meet halfway. Fold both sides again so they meet in the middle, then fold one half over the other like a book to form a compact log.
- Repeat steps 2–4 with the second sheet of puff pastry.
- Using a sharp knife, slice each log into ¼-inch (6 mm) pieces and place them on the prepared baking sheet about 2 inches apart. Gather any excess sugar and coconut from the prep surface and sprinkle over the tops of the cookies if desired.
- Bake for 6 minutes or until slightly browned on top. Remove from the oven and use a thin spatula to carefully flip each pastry over. Bake another 5 minutes, until golden brown and caramelized. Cool completely before serving.
Notes
*You can substitute white granulated sugar, but the coarser grain of turbinado or raw sugar adds extra crunch.
**Salt is optional but enhances the coconut flavor.
Store cooled cookies in an airtight container in the refrigerator or freezer. Re-crisp in a 325°F oven for 5–10 minutes after thawing, if needed.
Nutrition
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Calories: 119 kcal
If you tried these coconut palmiers, let me know how they turned out! Tag me on Instagram @chenee_today and use #cheneetoday.
