CHOCOLATE AND COCONUT LACE COOKIES
Provided by Giada De Laurentiis
Time 39m
Yield 18 cookies
Number Of Ingredients 7
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 LACE COOKIES
My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE LACE SANDWICH COOKIES
This is a delicious sandwich cookie. My mom's recipe originally called for a layer of semisweet chocolate in between 2 lace cookies, but I decided to try Nutella® instead and love the result! Store in an airtight container so cookies stay crispy.
Provided by flutewoman3
Categories Desserts Cookies Sandwich Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
- Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
- Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
- Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
- Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 22 g, Cholesterol 23.9 mg, Fat 10.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 65.6 mg, Sugar 17.2 g
CHOCOLATE DISKS AND LACE
Categories Chocolate Dessert Christmas Double Boiler Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for 1 cake
Number Of Ingredients 1
Steps:
- Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove pan from heat. Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles. Spread with spatula to fill circles completely. Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip. Pipe chocolate around traced border of third circle. Pipe chocolate inside circle in thick lacy design, making certain design touches border. Fill in three areas of design with chocolate, if desired. Pipe more chocolate atop pattern to form double thick lace. Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly). (Can be prepared 3 days ahead. Cover tightly.)
- Remove 1 chocolate disk from freezer and invert onto piece of waxed paper. Gently peel top paper off chocolate. Return disk to freezer. Repeat with second disk and chocolate lace. Freeze disks and lace until ready to use.
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