Coconut Oatmeal Lace Cookies
Coconut Oatmeal Lace Cookies is a vegetarian recipe with 36 servings. One portion of this dish contains approximately 0g of protein, 3g of fat, and a total of 52 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. If you have fine-quality chocolate, butter, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.
Instructions
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined.
Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon.
Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
Cool melted chocolates slightly.
Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.
Cookies keep, layered between parchment in an airtight container, at cool room temperature 1 week.