Chocolate and coconut lace cookies

These cookies are light and beautiful yet deadly - I think one batch lasted 24 hours around my husband. Yikes! I used a bit more flour than the original recipe so that the cookies are more substantial and stick together better. 

Ingredients

• 3/4 cup light brown sugar
• 2/3 cup sweetened coconut flakes
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/3 cup flour
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2/3 cup bittersweet or dark chocolate chips

Directions

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet 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 balls of dough 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. 
• Bake until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
• Place the chocolate chips in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, quickly 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. 

Recipe courtesy of Giada De Laurentiis 

Happy and healthy eating!