Lacy Chocolate Crisps

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.

Cookies Page 1.

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