Oatmeal Coconut Lace Cookies

I wanted to make a sweet but healthier snack so I searched for an oatmeal recipe, and found this! It's not entirely healthy but it's definitely one of my favorite oatmeal cookies! I did change the recipe a tiny bit for my preference. This is what I did...

Ingredients

Cookies

• 1 stick unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 3/4 cup sweetened flaked coconut
• 3/4 cup old fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/4 tsp cinnamon

Decoration

• 3 oz bittersweet chocolate, chopped and melted
• 3 oz white chocolate, chopped and melted

Materials

• 2 cookie sheets
• non-stick liners e.g., parchment paper, silpat, silicone baking mat.
• 1 tsp measuring spoon
• 2 ziplock sandwich bags

Directions

Preheat oven to 350 with baking rack in center of oven. Line cookie sheets with non-stick liners.

Bring a small pot of water to a simmer. Place a metal bowl on top of pot. Make sure the bowl is large enough so that it is not in direct contact with the water. Mix butter, sugar and salt in bowl until melted. Add coconut, oats, flour and cinnamon. Stir until just mixed. Turn off heat, but keep the bowl on top of the pot to stay warm.

Use a 1 tsp measuring spoon to measure and drop rounded scoops onto the non-stick liners. Make sure the drops are at least 3 inches away from each other. These cookies spread a lot!

Bake in oven 8 minutes, or until bubbling with brown edges.

Let sit on non-stick liners, on a cooling rack,  for about 4 minutes—or until set. Relocate cookies directly onto cooling rack.

Be sure that non-stick liners are clean and dry before reusing.

Let all cookies cool completely.

Meanwhile, you can melt the chocolate if you haven't already done so. Let chocolate cool completely. Transfer to ziplock sandwich bags. If you don't have anyone helping you, use a tall cup. Position the bag so that one of the bottom corners is at center of the cup. Fold the top of the ziplock bag over the edge of the cup. Slowly scoop the melted chocolate into the center of the cup.

Lay cookies out on a cookie sheet that will fit into your freezer. Snip a tiny hole in the corner of the ziplock bags. The tinier the lines, the fancier they look! Decorate the cookies using quick zip zags. Place the tray in the freezer for about 3 minutes to let the chocolate set.

Wiseman, Shelley, and Gourmet. "Coconut Oatmeal Lace Cookies Recipe at Epicurious.com."Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides. Dec. 2008. Web. 24 Jan. 2011. <http://www.epicurious.com/recipes/food/views/Coconut-Oatmeal-Lace-Cookies-350924>.