Coconut Crisps Recipe
- 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 (17- by 12-inch) phyllo sheets, thawed if frozen, covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel
- 2 teaspoons sugar
- 1/3 cup sweetened flaked coconut
- Preheat oven to 400°F.
- Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
- Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
- Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
