3 tbsp butter
1/3 cup coconut sugar (or brown sugar)
1/4 cup honey
1 tbsp vanilla extract
2 tbsp flour
2 cups unsweetened shredded coconut
1 cup whipping cream
1 vanilla bean, split and seeds extracted (or 2 tsp Vanilla Extract)
4 tbsp honey
1. Preheat oven to 350. Melt butter with the sugar and honey in a small sauce pan over medium heat. Stir until sugar has dissolved. Remove from heat; carefully stir in vanilla.
2. Combine flour and coconut in a large bowl. Stir in butter mixture. Drop 1 tbsp batter onto a parchment lined baking sheet. Leave enough space between the drops as they will spread during baking.
3. Bake until golden, 10 minutes. Let cool 2 minutes. Quickly lift the crisps and drape over a round object. I used a metal baster. Let set.
4. Whip whipping cream until soft peaks form. Add vanilla bean seeds and honey. Whip until peaks are firm. Using a piping bag and tip, pipe the whipped cream into the completely cools crisp.
-post by teann ingramm