Name: Chocolate-Coconut Lace Cookies
Prep time: 20 min
Total time: 40 min
Yield: 6 dz.
Ingredients: 1/2 c. old-fashioned oats; 1/2 c. roasted unsalted cashews; 1/2 c. sweetened shredded coconut; 1/2 c. all-purpose flour; 1/2 c. sugar; 1/4 tsp. ground cinnamon; 1/4 tsp. baking powder; 1 pinch salt; 1/2 c. butter or margarine; 2 tbsp. heavy cream; 2 tbsp. light corn syrup; 1 tsp. vanilla extract; 2 oz. dark chocolate

Step 1Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper.

Step 2In food processor with knife blade attached, pulse oats and cashews just until finely chopped. Transfer to large bowl. To food processor bowl, add shredded coconut. Pulse until finely chopped; set aside.

Step 3To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine.

Step 4With mixer on low speed, beat butter, cream, corn syrup, and vanilla until well combined. In batches, add flour mixture to butter mixture, beating well between additions. Stir in coconut.

Step 5Using measuring teaspoon, drop level spoonfuls of batter onto prepared cookie sheets, spacing 3 inches apart. Bake 7 to 8 minutes or until golden brown, switching racks halfway through. Slide cookies, still on parchment, onto wire racks to cool. Repeat with remaining dough and cooled, newly lined cookie sheets.

Step 6Use melted dark chocolate to cover half of each cookie top. Refrigerate until chocolate sets. To make ahead, store cookies without chocolate in airtight container at room temperature up to 1 week or in freezer up to 1 month. Cover with chocolate and refrigerate for up to 1 day.

Chocolate-Coconut Lace Cookies

Ingredients

Directions

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