Go Back
–+ servings
Lace Cookies
Print

Lace Cookies

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 30
Author Pam - For the Love of Cooking / Original recipe by Sally's Baking Addiction

Equipment

  • Medium Saucepan
  • Baking sheets
  • Wire Cooling Rack

Ingredients

  • ½ cup unsalted butter
  • ¾ cup almond flour
  • ⅔ cup brown sugar
  • 1 tbsp corn syrup ***You can use 1 tbsp milk instead but the lace cookies won't be as crisp
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup dark chocolate melting wafers
  • ¼ tsp coconut oil

Instructions

  • Melt butter in a medium saucepan over medium heat. Once the butter has melted, add the almond flour, sugar, corn syrup, and salt. 
  • Cook and whisk for 3 minutes, until the sugar has dissolved and the ingredients are completely combined. The mixture will be grainy and shiny.
  • Remove from the heat and stir in the vanilla extract. Allow the mixture to sit and thicken for about 10 minutes as the oven preheats. The mixture will thicken as it cools.
  • Preheat the oven to 350 degrees.  Line a baking sheet(s) with parchment paper.
  • Drop a teaspoon of cookie mixture at least 3 inches apart on the prepared baking sheet. Don't overcrowd the baking sheet, or they will bleed together when baking.
  • Bake for 6-8 minutes or until golden brown around the edges and the centers are bubbling.
  • Allow the cookies to cool for a full 5 minutes before transferring them to a wire cooling rack. They will crisp as they cool.
    Side Note: For easier clean-up, re-use the parchment paper under the wire racks of cooled cookies before drizzling the chocolate on top.  
  • Place the dark chocolate melting wafers and ¼ teaspoon of coconut oil in a glass bowl, then microwave for 30 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
  • Spoon melted chocolate into a zip-lock bag and snip a small bit in the bottom corner of the bag.
  • Drizzle some dark chocolate back and forth on top of each lace cookie. Enjoy!
  • Store cookies in layers of parchment paper in an airtight container in the refrigerator.