Monday, February 7, 2011

Chocolate & Coconut Lace Cookies

Picture a lovely pile of delicate lace cookies

According to my mom, I basically grew up on the kitchen counter. I love flipping through cooking magazines, scrolling through foodie blogs, and I am a bit embarassed to admit just how much Food Network is watched in our house. I gather up delicious looking recipe and wait until just the right time to test it out on family and friends. I love when I stumble across a simple recipe with ingredients that are already waiting in my pantry just calling out to be used. Such a phenomenon happened this weekend while watching the Valentine's Day Episode of Giada at Home. She whipped up a batch of Chocolate and Coconut Lace Cookies. Easy recipe...Big impact!

These cookies are delicate, crispy, sweet and so good that they were gone before I could even drizzle them with chocolate. (As you can see above, they were gone before I could even snap a picture)

Chocolate & Coconut Lace Cookies
Source: Food Network - Giada De Laurentiis

3/4 cup light brown sugar
1/2 cup sweetened, flaked coconut
1/3 cup (1/2 stick) unsalted butter, melted
1/4 cup flour
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1 (4-ounce) bar bittersweet chocolate, chopped

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, combine sugar, coconut, melted butter, flour, vanilla, and salt.

Using a 1/2 ounce cookie scoop or a tablesppon 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.

Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool

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