Basically these are like every other palmier I've made, but so much better. They're better for two reasons. First, we used real puff pastry, not quick puff or demi puff (which don't have as much rise or quite as perfect a flavor). Second, we mixed unsweetened, desiccated coconut into the sugar that we coated the puff pastry in to make the palmiers. Coconutty, buttery, sugary goodness! I think that these would be amazing with a tropical fruit something (sorbet, salad, grilled kabobs, something.)
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