Crispy Coconut Twists
Golden, buttery twists with a sweet coconut crunch, the perfect sweet snacky cookie treat for guests.
On the fifteenth day of baking, a tropical, flaky bliss,
Coconut twists with puff pastry you can’t resist!
If you love the flavour of toasted coconut wrapped in buttery, flaky pastry, these Crispy Coconut Twists will become a new favourite. They’re light, crisp, and just sweet enough, with that irresistible coconut aroma that makes the kitchen smell like something good is coming. Perfect for afternoon tea, gift boxes, or a bake sale, these cookies are easy to make in your Thermomix and look beautifully impressive with their golden, spiral finish. Enjoy them as they are, or dip the ends in melted chocolate for a little extra indulgence!
This recipe is part of our Bake the Halls ebook, now available free with Insider Club Membership or in store.
Need
- 4 sheets of puff pastry, thawed but very cold
- 2 eggs lightly whisked, for egg wash
- 2 Tablespoons cream BUY
- Pinches pink salt flakes BUY
- 200 Grams granulated sugar
- 80 Grams shredded coconut
Do
- 1
Preheat oven to 180°C. Line 2 trays with baking paper.
- 2
To make egg wash, place eggs, cream and salt in the Thermomix bowl. Combine 10 sec/speed 4.
- 3
In a small bowl, mix the sugar and coconut.
- 4
Lay 2 sheets of puff pastry on baking paper. Brush both with egg wash. Sprinkle half of the coconut sugar mix in an even layer on one of the eggy sheets of puff. Gently roll over with a rolling pin to push it into the pastry. Place the other sheet of puff on top, egg wash side down. Roll again.
- 5
If the pastry has warmed up, place into fridge or freezer for 20 minutes. Remove from fridge. Using a pizza cutter or knife, slice into roughly 15 strips.
- 6
Pick up each strip by the ends, pinching together and twist a few times. Place on baking tray and press ends down on to the paper to stick. Repeat with all pastry strips. Refrigerate again if needed (if you work fast you won't need to do this).
- 7
Brush the twists with egg wash and bake for 15-18 minutes, until nicely browned.
- 8
Repeat process with remaining pastry and filling.
- 9
Keep in the freezer for up to a month. You can quickly freshen them up before serving by placing them into a hot oven for 10 minutes straight from the freezer.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
