Chocolate drizzle sets up on a fresh batch of ultra thin, chewy, crispy, modest lace cookies.
Traditionally, lace cookie dough spreads thin and bubbles while it bakes resulting in a delicate confection marked with lacy holes. I was intrigued with a coconut lace cookie recipe I found posted by Giada De Laurentiis. The cookies in the photo on her post looked simultaneously chewy and crispy and I could easily imagine the coconut flavor layered with the semi-sweet chocolate drizzle. Unfortunately, the reviews on her recipe were terrible (too greasy, too sugary, gloppy, lacking distinct flavor), so I contemplated how I could create a similar cookie while avoiding the pitfalls.
After making adjustments to amp up the flavor and improve the texture, the cookies came out of the oven a tasty winner. Although these very thin cookies crisped up around the edges nicely while remaining chewy, they aren’t very “lacy,” so I’ve dubbed them “modest lace.” The coconut shines through deliciously.
Modest Coconut Lace Cookies
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened coconut flakes
- 1/4 cup all purpose flour
- 1/4 cup unsalted butter, melted
- 1 tbsp unrefined coconut oil, melted
- 1 egg, beaten
- 1/2 tsp vanilla extract
- pinch salt
- 1/2 semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, thoroughly mix together sugar, coconut and flour.
- Mix in butter, coconut oil, egg and vanilla to coconut flake mixture.
- Drop batter by teaspoonful on baking sheets. These cookies spread, so give them a couple of inches to do so.
- Bake cookies for 8 minutes. They should be golden brown in the center and darker brown on the edges.
- Slide parchment paper with cookies on it onto wire racks to fully cool.
- When cookies are cool, melt chocolate chips in a double boiler. Use a fork to drizzle chocolate onto cooled cookies.
- Let chocolate set before serving. Pop the cookies in the freezer to set the chocolate faster.
Makes two dozen cookies.