These cookies are pretty to look at, delicious to eat and incredibly fast and easy to make. They are unlike a standard cookie in that they get very thin and crisp and are almost transparent. These crisps are a nice change of pace and would add a fancy gourmet flare to any gift basket for Valentines day or someone special.
Thin, buttery and crisp coconut cookies drizzled with smooth bittersweet chocolate.
Lacy Coconut Crisps
makes 14 crisps
1 1/2 cup organic light brown sugar
1/2 cup earth balance vegan butter, melted
1/2 cup ap flour
1/4 tsp fleur de sel (or sea salt)
1 tsp vanilla extract
1 cup sweetened shredded coconut
1/4 cup bittersweet or semi sweet chocolate chunks, melted
Preheat the oven to 375. Line 2 baking sheets with parchment or wax paper.
Combine all of the ingredients except the chocolate and mix until well combined.
Scoop small balls of dough spaced 2 inches apart on the baking sheets. I suggest only putting 6-7 scoops on each sheet because these cookies need a lot of room to spread and thin out.
Press down slightly on each ball and bake for 9 minutes.
Let cool completely on the parchment.
Drizzle the melted chocolate over the tops and set at room temperature to cool or pop in the fridge for a couple minutes to allow the chocolate to set up.