Coconut Chips

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½ cup confectioner’s sugar, sifted
2 eggs, lightly beaten
¾ cup unsweetened, shredded coconut
2 tablespoons parve margarine

Melt the margarine. Add the eggs to the sugar and mix to combine. Stir in the coconut, then the melted margarine. Cover and refrigerate overnight. 

Preheat the oven to 350° F. Line a large baking sheet with parchment paper. Spread the batter in very thin circles on the paper.  Bake for 10-12 minutes until the edges are nicely browned.

Remove the tray from the oven and cut each circle into four quarters while still warm.

Makes 24 chips from six 4-inch circles.

Professional Baking

These chips can be made large or small. They make a fine garnish for Orange Custard. Half a ¼-cup measuring cup makes one 4-inch circle. Inspired by Wayne Gisslen’s Professional Baking, 4th Edition (John Wiley & Sons).

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