Bring Out Your Inner Jackson Pollack
These cookies will turn your kitchen in an art gallery faster than you can say abstract expressionism. Instead of oil paint you’ll be dripping, splattering and flinging delicious dark and white chocolate onto these incredibly sweet, decadently buttery coconut oatmeal lace cookies. There’s not wrong way to do it, and in the end you’ll have something that could be hung on a museum wall … if you can resist eating them long enough!
Coconut Oatmeal Lace Cookies
For the 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 rolled oats
1/4 cup all-purpose flour
3 oz bittersweet chocolate
3 oz white chocolate
Preheat your oven to 350F. Place a metal bowl over a pot of simmering water, and add the butter, sugar and salt, stirring occasionally until everything is melted together and is smooth. Stir in the coconut, oats and flour and mix until just combined. Turn off the heat, but leave the bowl on the pot to keep the mixture warm and easy to spread.
Cover two baking sheets with parchment and drop 1 rounded teaspoon of the mixture onto the trays, about three inches apart. Press the mixture flat into 2 inch round circles. Make sure to leave plenty of space around each cookie because they will expand dramatically. Bake for 8-10 minutes until the cookies are flat, lightly browned and bubbling. Remove from the oven and allow to cool on the trays.
Once the cookies are cool, place your cleaned metal bowl back on the pot of simmering water, and add melt one kind of the chocolates until smooth. Spoon the melted chocolate into a resealable plastic bag, then cut a tiny hole at one of the corners and pipe the chocolate over the cookies in your best Jackson Pollock style. Repeat with the second kind of chocolate.
Allow the chocolate to cool and fully set before removing cookies from the tray (this can be speeded up in the freezer). Store in an airtight container between layers of parchment paper for up to a week … but they won’t last that long.