These lacy chocolate cookies aren't just rich and coconutty, they're lovely to look at too. They make an elegant after-dinner treat with coffee.
What You Need
Original recipe yields 15 servings
1/2 cup light corn syrup
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup butter or margarine, cut up
1 cup flour
2/3 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup packed brown sugar
Add To Shopping List
Let's Make It
Bring corn syrup to boil in medium saucepan. Add chocolate and butter; cook and stir on low heat until chocolate and butter are completely melted and mixture is well blended. Remove from heat. Stir in remaining ingredients.
Drop by tablespoonfuls, 3 inches apart, onto baking sheets sprayed with cooking spray.
Bake 15 min. or until hot and bubbly with lacy holes throughout. Cool 2 min. Transfer to wire racks with thin spatula. Cool completely.
Looking for a special treat? Two cookies provide a lot of chocolatey flavor.
How to Prevent the Cookies from Sticking to Baking Sheet
For easy release of the baked cookies, cover the baking sheet with either parchment paper or a silicone baking mat before using to bake the cookies.
If you are having a difficult time removing the baked cookies from the baking sheet, return them to the oven for 1 to 2 min., then try again.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.