Lacy Chocolate Crisps
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sweet chocolate||4 Ounce (1 Package, Baker'S German'S)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Flaked coconut||2⁄3 Cup (10.67 tbs) (Baker'S Angel)|
Bring corn syrup to a boil.
Add butter and chocolate.
Cook and stir over low heat until smooth.
Remove from heat; stir in sugar, flour and coconut.
Drop from tablespoon onto lightly greased baking sheets, leaving 3 inches between.
Bake at 300° for 15 minutes, or until wafers bubble vigorously and develop lacy holes.
Cool on sheets 2 minutes; lift with spatula and finish cooling on racks.
(If wafers harden on sheets, return briefly to oven.) If desired, roll warm wafers over wooden spoon handle; cool.
Fill with tinted sweetened whipped cream.
Serving size: Complete recipe
Calories 2851 Calories from Fat 1188
% Daily Value*
Total Fat 138 g211.9%
Saturated Fat 93.9 g469.6%
Trans Fat 0 g
Cholesterol 161.3 mg53.8%
Sodium 187.2 mg7.8%
Total Carbohydrates 418 g139.4%
Dietary Fiber 18.8 g75.4%
Sugars 218.2 g
Protein 22 g44%
Vitamin A 37.5% Vitamin C 1.4%
Calcium 19.5% Iron 64.6%
*Based on a 2000 Calorie diet