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.