Toasted Coconut Curry Crisps

Toasted Coconut Curry Crisps

Crunchy curry-spiced crackers studded with toasted coconut for a savory snack.

Total 45 min Makes 36 crisps Calories 68/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

These thin, crisp crackers combine toasted coconut flakes with warm curry spices for a snack that's savory with a hint of sweetness. Baked until golden and shatteringly crisp, they pair well with chutney or a cheese board, and hold up nicely as a packed-lunch snack or party nibble.

Ingredients

  • 1 cup unsweetened shredded coconut, toasted
  • 1 1/4 cups all-purpose flour
  • 1/4 cup rice flour
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon granulated sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 1/3 cup full-fat coconut milk, chilled
  • 1 egg, beaten, for brushing
  • 1 teaspoon flaky sea salt, for sprinkling

Method

  1. Spread the shredded coconut in a dry 9-inch skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 4 to 5 minutes. Remove from heat and let cool.

  2. In a large bowl, whisk together the all-purpose flour, rice flour, curry powder, turmeric, sea salt, cayenne, and sugar.

  3. Add the cold cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs with some pea-sized bits remaining.

  4. Stir in three-quarters of the toasted coconut, reserving the rest for topping. Add the chilled coconut milk and mix with a fork until the dough just comes together.

  5. Turn the dough onto a lightly floured surface and knead briefly, 3 or 4 times, until it forms a cohesive ball. Flatten into a disk, wrap in plastic, and chill until firm.

  6. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  7. On a lightly floured surface, roll the dough out to about 1/8 inch thickness. Cut into 2-inch rounds or squares and arrange on the prepared baking sheets, spacing 1 inch apart.

  8. Brush the tops lightly with the beaten egg, sprinkle with the reserved toasted coconut and flaky sea salt, pressing gently to adhere.

  9. Bake until the edges are golden brown and crisp, 12 to 15 minutes, rotating the pans halfway through. Cool completely on the baking sheets before serving.

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    Toasted Coconut Curry Crisps

    These thin, crisp crackers combine toasted coconut flakes with warm curry spices for a snack that's savory with a hint of sweetness. Baked until golden and shatteringly crisp, they pair well with chutney or a cheese board, and hold up nicely as a packed-lunch snack or party nibble.

    45 min 36 crisps 68 cal

    Ingredients

    • 1 cup unsweetened shredded coconut, toasted
    • 1 1/4 cups all-purpose flour
    • 1/4 cup rice flour
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon granulated sugar
    • 6 tablespoons cold unsalted butter, cubed
    • 1/3 cup full-fat coconut milk, chilled
    • 1 egg, beaten, for brushing
    • 1 teaspoon flaky sea salt, for sprinkling

    Method

    1. 1

      Spread the shredded coconut in a dry 9-inch skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 4 to 5 minutes. Remove from heat and let cool.

    2. 2

      In a large bowl, whisk together the all-purpose flour, rice flour, curry powder, turmeric, sea salt, cayenne, and sugar.

    3. 3

      Add the cold cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs with some pea-sized bits remaining.

    4. 4

      Stir in three-quarters of the toasted coconut, reserving the rest for topping. Add the chilled coconut milk and mix with a fork until the dough just comes together.

    5. 5

      Turn the dough onto a lightly floured surface and knead briefly, 3 or 4 times, until it forms a cohesive ball. Flatten into a disk, wrap in plastic, and chill until firm.

    6. 6

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    7. 7

      On a lightly floured surface, roll the dough out to about 1/8 inch thickness. Cut into 2-inch rounds or squares and arrange on the prepared baking sheets, spacing 1 inch apart.

    8. 8

      Brush the tops lightly with the beaten egg, sprinkle with the reserved toasted coconut and flaky sea salt, pressing gently to adhere.

    9. 9

      Bake until the edges are golden brown and crisp, 12 to 15 minutes, rotating the pans halfway through. Cool completely on the baking sheets before serving.