Coconut Sesame Snaps
Move over, store-bought sesame snaps.
If you grew up snacking on those crunchy, honey-sweetened sesame snaps, you already know how addictive they can be. But what if I told you that making them at home is even easier than you think—and they taste way better? Enter these Coconut Sesame Snaps, a delicious twist on the classic treat!
With the nutty crunch of sesame seeds, the rich flavor of toasted coconut, and a perfectly crisp caramelized coating, these homemade snaps are everything you love about the original—only fresher, more flavorful, and completely customizable. No weird additives, no hard-to-find ingredients—just pure, golden, crunchy goodness made in your own kitchen.
Ingredients explained:
Granulated sugar - Helps to combine and give sweetness to the snaps.
Honey - Gives that signature honey flavor.
Water - Helps to melt the sugar.
Lemon juice or vinegar - Helps to prevent crystallization and also helps to balance the sweetness.
Salt and vanilla - Flavor.
Cinnamon - Totally optional, but gives a little more depth of flavor.
Baking Soda - Tha carbonation gives off mini bubbles making the snaps easier to chew.
Sesame seeds - I bought mine already toasted, but then toasted them a little more in the oven.
Coconut - I like flaked. In this recipe, I’ve suggested 1/2 cup, but feel free to increase the amount and decrease sesame seeds by the same amount. Or, take the coconut out entirely and use 2 cups of sesame seeds.
Tools Required:
Baking trays - To toast the sesame seeds and coconut
Medium heavy bottomed pot, preferably copper lined.
Wooden spoon, whisk and spatula
2 silicone mats (or parchment paper/tin foil)
Rolling pin - Helps to flatten the snaps.
The recipe
Coconut Sesame Snaps
Ingredients
1 1/4 cup granulated sugar
1/2 cup honey
1/4 cup water
1/2 tsp lemon juice or vinegar
1/2 tsp salt
1/2 tsp cinnamon (optional)
1 tsp vanilla
1/2 tsp baking soda
1 1/2 cups toasted sesame seeds
1/2 cup toasted flaked coconut
Directions
Toast your sesame seeds and coconut. In a 350F oven, spread your seeds and coconut on separate trays and bake for a few minutes, then keep checking and moving around the seeds and coconut until it toasts evenly. Don’t burn!
In a medium pot combine sugar, honey, water, lemon juice, salt and cinnamon. Stir until the sugar is melted and it starts to boil (about 5 minutes) (first picture below)
Stop stirring and increase the heat to med/high and clip on the thermometer to the side of the pot. After about 6-8 minutes, pull off the heat between 280-290F. If you are not using a thermometer, wait for at least 5 minutes after it starts to boil and then pull off the heat when the mixture turns golden.
Whisk in the baking soda until incorporated. (pictured top right) It will bubble up but eventually go back town. Add in the vanilla, sesame seeds and coconut. Mix quickly to incorporate.
Turn the mixture out onto a silicone mat. (pictured lower left) Cover with another silicone mat and then with a rolling pin, roll to desired thickness. If your mixture starts to harden and you still want it more thin, put it in a 350F oven for a few minutes to soften and then roll again.
While your mixture is still warm, cut into desired shapes with a knife or pizza cutter.
Store in an air tight container at room temperature. Keeps for several months.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
