Cinnamon & Coconut Crunch Streusel is oh-so yummy and the perfect topping for so many baked goods.
And let’s not forget you can make homemade Hostess Crunch Donettes with it.
Cinnamon & Coconut Crunch Streusel
Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use.
Preheat oven to 350°F.
- 1 stick of unsalted butter, diced
- 1 1/2 cup of flour
- 2/3 cup of powdered sugar
- 1 teaspoon sea salt
- 2 tablespoons cinnamon
- 1 cup sweetened coconut, shredded
- 1 egg
Place all ingredients into a large food processor except for the egg. Process until the butter is so broken up that you can no longer see butter pieces. Add the egg and be careful not to overprocess.
Process using the pulse button so you have full control of the texture you are creating. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.
If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter until crumbly.
Spread the crumbs onto a parchment-lined baking sheet and bake for 20-25 minutes or until light golden brown.
If you’re using on top of something like muffins or a cake, bake as long as your recipe states.
2 replies on “Cinnamon & Coconut Crunch Streusel”
How long do u bake the struesel topping for in the oven?
My apologies for forgetting to add this info. Thank you for letting me know! 🥰 Here you go:
Spread the crumbs onto a parchment-lined baking sheet and bake for 20-25 minutes or until light golden brown.
If you’re using on top of something like muffins or a cake, bake as long as your recipe states.