CookiesAsian-inspiredMedium

Budget Coconut Oil Sugar Wafers

Name: Budget Coconut Oil Sugar Wafers
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 24 servings
Cuisine: Asian-inspired
Ingredients: 3 large (105 g) large egg whites, at room temperature, at room temperature; ½ cup (100 g) caster (superfine) sugar; 3 tablespoons (45 ml) refined coconut oil, melted and cooled slightly, melted and cooled slightly; ¾ teaspoon (3¾ ml) coconut extract; ¼ teaspoon (1¼ ml) vanilla extract (optional); pinch fine sea salt

From the MyKitchenBank Kitchen

Thin, delicate wafer cookies made with coconut oil and egg whites, delivering tropical flavor at minimal cost. Light and crispy, they're perfect for tea or as an elegant make-ahead treat. The batter comes together quickly, and each batch bakes in minutes.

Prep: 10 min
Cook: 18 min
Wait: 15 min
Total: 43 min
Makes: 24 wafer cookies

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Steps

Before you start

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper
Have egg whites at room temperature—they whip better
Measure out all ingredients before starting; batter thickens quickly
Have a wafer cookie mold or cone-rolling tool ready near the oven (optional, for shaping while warm)

1
Whip egg whites
- In a medium bowl, whisk the 3 room-temperature egg whites (about 105 g) with a whisk or hand mixer on medium speed for 1–2 minutes, until they're foamy and pale.
- Don't over-whip; they should be frothy but not stiff peaks.
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Ready when: Mixture is pale, foamy, and roughly doubled in volume
Tip: Over-whipped egg whites will separate and make the batter grainy. Stop as soon as they look foamy.
2
Add sugar and extract
- Gently fold in the caster sugar (100 g / ½ cup) in two additions, stirring just until combined.
- Add the coconut extract (¾ teaspoon / 3.75 ml), vanilla extract if using (¼ teaspoon / 1.25 ml), and a pinch of salt.
- Fold until smooth, about 20–30 seconds per addition.
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Ready when: Sugar is fully dissolved and mixture is smooth
Tip: Fold gently to preserve the airy texture of the whipped whites; don't stir vigorously.
3
Fold in coconut oil
- Drizzle the cooled melted coconut oil (3 tablespoons / 45 ml) over the batter in two additions, folding gently after each addition until just combined.
- The batter should be smooth and pourable but will thicken quickly as it cools.
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Ready when: Oil is fully incorporated and no streaks remain
Tip: If the oil is too hot, it will cook the egg whites and make the batter lumpy. Let it cool to lukewarm first.
4
Portion onto baking sheets
- Working quickly before the batter thickens too much, drop small spoonfuls (roughly ½ teaspoon each, about the size of a pea) onto two lined baking sheets, spacing them about 2 inches (5 cm) apart.
- You should fit about 12 per sheet.
- The wafers spread as they bake, so do not crowd them.
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Ready when: Batter is evenly distributed on sheets
Tip: If the batter becomes too thick to portion, let it sit at room temperature for 1–2 minutes to soften slightly. Do not add liquid.
5
Bake first batchOven 350°F / 175°C
- Place the first baking sheet in a 350°F (175°C) oven on the middle rack.
- Bake for 8–10 minutes, until the wafers are light golden brown at the edges and the centers are set but still pale.
- They will crisp up as they cool.
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Ready when: Edges are light golden brown; centers are set and slightly firm when pressed gently
Tip: Don't overbake or they'll become bitter and hard rather than crispy. Watch carefully in the last 2 minutes.
6
Cool on pan
- Remove the baking sheet from the oven and let the wafers cool on the sheet for 3–5 minutes.
- They firm up rapidly.
- If you want to shape them into cones or tuiles, do this while they're still warm and pliable, using a wafer mold or cone-rolling tool.
- Otherwise, let them cool completely on the sheet.
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Ready when: Wafers are firm enough to move without breaking
Tip: Shape them quickly while warm—once cool, they become brittle and impossible to mold. Have your tool ready.
7
Transfer to cooling rack
- Once the wafers are cool and firm, transfer them to a cooling rack to cool completely (about 5 minutes).
- They will continue to crisp as they cool to room temperature.
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Ready when: Wafers are completely cool and crispy throughout
Tip: If you stacked them while still warm, they may stick together. Separate gently.
8
Bake second batchOven 350°F / 175°C
- While the first batch cools, repeat the process with the second baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes until the edges are light golden and the centers are set.
- Cool on the sheet for 3–5 minutes, shape if desired, then transfer to the cooling rack.
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Ready when: Edges are light golden brown; centers are set
Tip: The oven temperature may drop slightly between batches; add 30 seconds if needed, watching for the same color.

Good to know

Tips

Measure carefully: these wafers are delicate and depend on the precise ratio of airy egg whites to sugar and fat. A kitchen scale is ideal for the metric amounts.
Coconut oil flavor varies widely by brand; taste a tiny piece of batter before committing all 24 cookies. Refined coconut oil is milder than virgin.
If your batter becomes grainy or separated, it's usually from over-whipped egg whites or hot oil. Start fresh with room-temperature whites.
These are best eaten within 1–2 days of baking, while still crispy. Humidity is their enemy; store with a food-safe desiccant packet if your kitchen is very humid.

Make ahead

Bake wafers up to 5 days ahead. Store in an airtight container at room temperature and recrisp in a 300°F (150°C) oven for 2–3 minutes if they soften from humidity.

Storage & reheating

Room temperature: up to 5 days in an airtight container. Freezer: up to 3 months in a freezer bag or container. Thaw at room temperature for 10 minutes before serving. Do not refrigerate, as moisture will soften them quickly.

Substitutions

coconut extract → Almond extract or another nut extract. Use ½ teaspoon for a slightly less intense flavor. The cookies will be more neutral but still delicate.
refined coconut oil, melted and cooled slightly → Refined vegetable oil or neutral oil. The cookies will lose the subtle coconut richness but remain crispy and light. Use the same amount.
caster (superfine) sugar → Granulated sugar, pulsed in a food processor for 1 minute. Caster sugar dissolves more easily into the delicate batter, but granulated sugar will work if processed to a finer grain first.
large egg whites, at room temperature → Aquafaba (chickpea cooking liquid), 3 tablespoons (45 ml). Whip aquafaba for 3–4 minutes until foamy. The result is vegan but slightly less delicate in texture.