Coconut Oatmeal Lace Cookies

Name: Coconut Oatmeal Lace Cookies
Total time: 40 min
Yield: 24 servings
Ingredients: 1 stick stick unsalted butter; ½ cup packed light brown sugar; ¼ teaspoon salt; ¾ cup sweetened flaked coconut; ¾ cup rolled oats; ¼ cup all-purpose flour; 3 ounces fine-quality bittersweet chocolate, finely chopped and melted; 3 ounces fine-quality white chocolate, finely chopped and melted; 2 pieces nonstick bakeware liners

Delicate, crispy cookies made with coconut and oats, drizzled with both dark and white chocolate. These elegant lace cookies spread thin while baking to create a beautifully lacey texture.

24 servings

40 min

Published October 4, 2025

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Ingredients

•1 stick stick unsalted butter
•½ cup packed light brown sugar
•¼ teaspoon salt
•¾ cup sweetened flaked coconut
•¾ cup rolled oats
•¼ cup all-purpose flour
•3 ounces fine-quality bittersweet chocolate, finely chopped and melted
•3 ounces fine-quality white chocolate, finely chopped and melted
•2 pieces nonstick bakeware liners

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
5 min
2.
Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
10 min
3.
Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
15 min
4.
Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.
10 min

Ingredients

•1 stick stick unsalted butter

•½ cup packed light brown sugar

•¼ teaspoon salt

•¾ cup sweetened flaked coconut

•¾ cup rolled oats

•¼ cup all-purpose flour

•3 ounces fine-quality bittersweet chocolate, finely chopped and melted

•3 ounces fine-quality white chocolate, finely chopped and melted

•2 pieces nonstick bakeware liners

Cooking Instructions

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.

5 min

Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).

10 min

Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).

15 min

Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.

10 min