See that picture, how pretty they look? Well mine don't look like that and I should have taken a picture when they came out of the oven because it was like an asphalt road of lace cookies. Here's the thing…when you're putting them on the cookie sheets make them really tiny, even smaller than you think you should, and be sure to place them reeeeeaaaally far apart because they spread like a son-of-a-bitch.
So mine don't look beautiful but if you tried one you WOULD NOT CARE. They are heavenly.
Make them. Now.
Chocolate and Coconut Lace Cookies
- 3/4 cup light brown sugar
- 1/2 cup sweetened, flaked coconut
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup flour
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 (4-ounce) bar bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
Place the chocolate in a bowl and place over a pan of barely simmering water. (I melted the chocolate in the microwave - just be sure not to over-do it.) Stir until the chocolate has melted. Using a fork, (a spoon works better) drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature. Cook's Note: If the cookies have baked into one another use a knife or metal spatula to separate the cookies (this is a joke - make them tiny and avoid trying to separate them). Then allow to cool.