Chocolate and Coconut Lace Cookies

Name: Chocolate and Coconut Lace Cookies
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 18 cookies
Cuisine: italian
Ingredients: 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)

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Total: 39 min

Prep: 10 min
Inactive: 20 min
Cook: 9 min

Yield: 18 cookies

Total: 39 min

Prep: 10 min
Inactive: 20 min
Cook: 9 min

Yield: 18 cookies

Ingredients

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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)

Directions

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.