Coconut Palmiers

I've made these time and time again, and they're always a crowd pleaser! You can call them, Palmiers, Elephant Ears, Snails, Butterfly Wings, or Comas. So many names for just this type of cookie! But whatever you call them, they are incredibly delicious and so easy to make!

This recipe calls for just four ingredients, and that's considering if you buy store bought puff pastry, which I highly recommend! It'll save you so much time and is a huge game-changer. They come out looking elegant and tasting amazing.

Savory or Sweet?

Because you're using puff pastry, the flavor combinations are endless! I've learned this recipe back in my culinary class in 2017, where we used granulated sugar and butter, and they were heaven on earth! But later, I discovered other alternatives for these amazing cookies. My favorite? I have two! Instead of using granulated sugar, I prefer to use Monk Fruit and Butter, it gives it that subtle sweetness, and that buttery texture! I also love using Coconut Sugar (which caramelizes beautifully) and Coconut Oil. You can totally opt out of using coconut oil, but I recommend to use it, it'll not only make the sugar stick to the dough, but also give it an additional coconutty flavor.

Here are some other ideas you can use to get you started:

Sweet Ideas:

  • White Sugar Palmiers
  • Brown Sugar Palmiers
  • White Sugar and Cinnamon Palmiers
  • Chocolate Palmiers
  • Raw Cane Sugar Palmiers
  • Turbinado Sugar Palmiers
  • Monk Fruit Palmiers
  • Coconut Sugar Palmiers

Savory Ideas:

  • Spinach Palmiers (with cream cheese)
  • Cheese Palmiers
  • Herb Cheese Palmiers
  • Pesto Palmiers
  • Ham and Cheese Palmiers
  • Sausage Parmesan Palmiers

How can I store Palmiers?

I wouldn't put them in the fridge, because they tend to get too soft, and the next day, they usually don't have that crunch. Store them in an airtight container for up to 2 days. Although mine lasted up to a week or two in the pantry if I make them in big patches. But they're usually gone before then!

Other Desserts You May Like:

Prep time:
15 minutes
Cook time:
12 minutes
Chill time:
Total time:
27 minutes
40 Cookies



  1. Preheat oven to 370F. Line a baking sheet with parchment paper or a silicone mat.
  2. On a clean floured surface, roll out your thawed puff pastry. Evenly coat the dough with coconut oil, then sprinkle the coconut sugar on top.
  3. Add the shredded coconut on top of the coconut sugar layer. Press the shredded coconut lightly into the dough, so it won't fall off when you shape the cookies.
  4. Fold the both sides of the puff pastry towards the center so they are halfway to the middle.
  5. Once it looks more like a logged heart shape, carefully flip the sugary dough over and begin cutting it about an inch for every cookie. You'll end up with about 10-18 cookies, depending on how big or small you cut the dough.
  6. Taking individual cookie, gently press down on each and place them onto your baking sheet.
  7. Bake for 6 minutes. After the timer beeps, take out the baking sheet and quickly flip the cookies over. Place the baking pan back into the oven for another 5-6 minutes until golden brown and caramelized.
  8. Take the cookies out and let them cool for 10 minutes before transferring them to a cooling rack or onto a plate.
  9. Enjoy.

Recipe notes

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