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Coconut Crisps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2647
Energy (kCal)433.552
Carbohydrates (g)33.8632
Total fats (g)32.0107
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F or 220°C | 2. Stir together butter and oil. | 3. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. | 4. Brush with some butter mixture and sprinkle with 1 teaspoon sugar and 1/2 tsp cinnamon. | 5. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar. | 6. 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). | 7. Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. | 8. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon unsalted melted 85.5 3.9285 2.6715 7.2
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    phyllo pastry 2 thawed 113.62 19.988 2.698 2.28
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    cinnamon 1 teaspoon - - - -
    coconut 1/3 cup sweetened flaked 94.4 4.0613 0.888 8.9307

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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