Coconut Knots are deliciously sweet pastries ready in 30 minutes. You’re just a few ingredients from eating the best pastry you’ve ever had.

These coconut pastries are so easy and so delicious! They look fancy but I promise you, they are simple and easy to make. If you love coconut, you need to give these sweet treats a try.

Coconut Knots baked on a sheet pan

I love pastries. Obsessed. I will take a light, delicate pastry over Starbucks, which says a lot.

What I love about these coconut pastries (or, as I like to call them, coconut knots) is that this recipe only requires a few simple ingredients and is ready to devour in less than 30 minutes. You can enjoy this fancy pastry at home with a simple twist of puff pastry dough, coconut extract, and egg.

Now, one would think that being a food blogger, I would automatically come up with these fantastic treats or ideas on my own. Sometimes that happens, but most of the time, they are inspired by an event or something I have recently eaten.

These coconut pastries are no different and were inspired by a cruise I took with my sister. Between these sweet pastries and the Nutella donuts we were in breakfast heaven every day.

selfie of sandra's sister and sandra

The cruise was amazing, and the best souvenir I brought back was the memory of those soft and flaky coconut knots. I couldn’t wait to recreate them at home, and I’m happy to report I nailed it. Every bite takes me back to that memorable sister trip.

Ingredients to make coconut puff pasteries

  • Puff pastry sheets
  • Large egg
  • Water
  • Coconut extract
  • Powdered sugar
  • Milk
  • Shredded sweetened coconut

How do you make coconut pastries?

Preheat oven to 400°F. Mix egg, water, and coconut extract. Line the baking sheet with parchment paper.

In this recipe, unfold and roll the pastry into a rectangle on a floured surface. Cut it into strips and fold each strip in half. Make knots or rolls with the strips and place them on a baking sheet. Brush with egg wash and bake until golden brown for about 20 minutes.

This recipe combines powdered sugar and coconut extract to make a thick glaze. If necessary, add a little milk for the right consistency. Dip or brush the glaze onto cooled knots and immediately sprinkle with toasted coconut.

How to Store Pastries

I love these not long after they’re baked, but coconut pastries will keep at room temperature for a few days. Please keep them in an airtight container for the best results.

You can also freeze them. Once cooled, wrap them with plastic wrap and place them in a freezer bag or container. They will keep for up to a month and can be thawed at room temperature before serving them.

Coconut Knots on a white plate with a fork

Enjoy these Coconut Pastries, friends! I know I sure will – every bite is better than the last.

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Coconut Knots

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
Calories: 509 kcal
Coconut Knots, otherwise known as Coco Knots, are deliciously sweet puff pastry that's ready in 30 minutes. You're just a few ingredients from eating the best pastry you've ever had.


  • 2 Puff Pastry sheets
  • 1 egg
  • 1 teaspoon water
  • 2 teaspoon coconut extract

Coconut Glaze

  • 1 2/3 cup powedered sugar
  • 1 1/2 tablespoons coconut extract
  • milk as needed
  • 1/3 cup shredded sweetened coconut


  • Preheat oven to 400°F. Mix together egg, water, and coconut extract, then set aside. Line baking sheet with parchment paper and set aside.
    On floured surface unfold pastry and roll out into a rectangle. Cut each sheet into 3 strips.
    Fold each strip in half from top to bottom. Then make a knot or roll – whichever works and looks best. 
  • Place on baking sheet and brush with egg wash.
    Bake for 20 minutes or until golden brown – not sure on exact time.
    Whisk together powdered sugar and coconut extract, may need a little milk to get the right consistency but I want it thick so you can see the glaze, add more powder sugar if needed.
    Dip the top of knots into glaze or brush on cooled knots. Top immediately with toasted coconut.
Calories: 509kcalCarbohydrates: 38gProtein: 7gFat: 35gSaturated Fat: 11gCholesterol: 27mgSodium: 216mgPotassium: 87mgFiber: 2gSugar: 1gVitamin A: 40IUCalcium: 12mgIron: 2.4mg
Tried this recipe?Let us know what you think!

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  1. I love how quick and easy these little treats are to make! Great for when you need to satisfy a craving, fast!

  2. These sound delicious. I don’t quite understand the rolling/twisting technique. Are you cutting the rectangular piece of dough into three lengthwise strips or crosswise? I guess I can just wing it and make a shape of some sort but yours look so pretty.

    1. I would say cut them lengthwise, fold it over once and then tie in a basic knot by crossing one side over the other and gently pulling the end through the loop if that makes sense. Just tuck the loose ends under the roll. The other option is to roll as if you are making a cinnamon bun, either way works just as well! I hope this help!

  3. 5 stars
    I dare you to try and eat just one 🙂 i couldn’t stop. I’d add chopped pecans to mine next time.

4.75 from 4 votes (2 ratings without comment)

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