Recipe

Turks and Caicos Islands Coconut Lace Cookies

Tropical Delight: Coconut Lace Cookies from the Turks and Caicos Islands

4.5 out of 5

Indulge in the tropical flavors of the Turks and Caicos Islands with these delightful Coconut Lace Cookies. This recipe combines the traditional Dutch Kletskop with the vibrant flavors of the Caribbean, resulting in a crispy and delicate treat that will transport you to paradise.

Dessert› Cookie› Kletskop

European cuisine› Western European cuisine› Dutch cuisine

Cuisine of the Americas› Caribbean cuisine› Cuisine of the Turks and Caicos Islands

Preparation time

15 minutes

Cooking time

8-10 minutes

Total time

25 minutes

Yields

Makes approximately 20 cookies

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter substitute)

Allergens

Wheat (gluten), Milk (butter)

Not suitable for

Vegan (contains butter), Gluten-free (contains all-purpose flour)

Ingredients

The original Dutch Kletskop recipe is adapted to the cuisine of the Turks and Caicos Islands by incorporating the tropical flavors of coconut. While the Dutch version traditionally uses almonds, this adaptation replaces them with shredded coconut to enhance the Caribbean influence. The addition of coconut gives the cookies a unique flavor and texture, making them a perfect representation of the vibrant culinary culture of the Turks and Caicos Islands. We alse have the original recipe for Kletskop, so you can check it out.

1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
1/2 cup (100g) unsalted butter, melted 1/2 cup (100g) unsalted butter, melted
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 8g, 6g
Carbohydrates (total, sugars): 12g, 6g
Protein: 1g
Fiber: 1g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2.
In a mixing bowl, combine the flour, shredded coconut, melted butter, sugar, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3.
Take small portions of the dough and place them on the prepared baking sheet, leaving enough space between each portion as the cookies will spread during baking.
4.
Flatten each portion of dough with the back of a spoon to create thin and even cookies.
5.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies turn golden brown.
6.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7.
Once cooled, the cookies will become crisp and delicate. Serve and enjoy!

Treat your ingredients with care...

Shredded coconut — Make sure to use unsweetened shredded coconut for this recipe to maintain the balance of sweetness. If you prefer a stronger coconut flavor, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

To achieve a lacy appearance, make sure to flatten the dough portions thinly and evenly before baking.
For a variation, you can add a sprinkle of lime zest to the dough to enhance the tropical flavors.
Store the cookies in an airtight container to maintain their crispness.

Serving advice

Serve the Turks and Caicos Islands Coconut Lace Cookies as a delightful treat with a cup of tea or coffee. They can also be enjoyed as a light dessert after a Caribbean-inspired meal.

Presentation advice

Arrange the Coconut Lace Cookies on a tropical-themed platter or a wooden serving board. Garnish with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant touch.