Lacy Chocolate Crisps (2 1/2 dozen) 1/2 cup light corn syrup 1/2 cup packed light brown sugar 1/3 cup butter or margarine 1 cup flour 1 pkg (4oz) German's sweet chocolate 2/3 cup flake coconut Bring corn syrup to a boil. Add butter and chocolate. Cook and stir over low heat until smooth. Remove from heat and add sugar, flour and coconut. Drop from tablespoon onto lightly greased cookie pans 3 inches apart. Bake at 300 degrees for 15 minutes, or until wafers bubble vigorously and develope lacy holes. Cool on pans 2 minutes, lift with spatula and finish cooling on racks. (If wafers harden on sheets, return briefly to oven) Roll warm wafers over wooden spoon handle, cool. Fill with whipped cream.Back to the top.
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