Best Chocolate Coconut Lace Cookies Recipes

Chocolate and Coconut Lace Cookies image

Provided by Giada De Laurentiis

Time 39m

Yield 18 cookies

Number Of Ingredients 7

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 (recommended: Nestle Chocolatier)

Steps:

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. Stir until the chocolate has melted. Using a fork, 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 then allow to cool.

Chocolate-Coconut Lace Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper. In 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. To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine. With 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. Using 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. Use 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.