These simple Pecan Coconut Lace Cookies are delicate, ultra-crispy and crunchy and ideal drizzled in chocolate! They take no time to whip up and are perfect served with ice cream.
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
In a medium saucepan, combine butter, sugar and corn syrup. Heat over low heat until butter melts and sugar dissolves, stirring often. Raise the heat and bring to a boil, stirring constantly. Remove the pan from the heat and add the flour. Stir until well combined, followed by the pecans, coconut and vanilla.
Scoop dough, using a measuring teaspoon and place on prepared baking sheets, three inches apart. Bake one sheet at a time until the cookies are lightly browned, about 8-10 minutes. Remove from the oven and let cool on the tray for a minute or so, until you can lift with a spatula and the entire cookie is set and move to a wire rack to cool completely. Repeat with remaining dough.
While cookies are cooling, place chocolate chips and shortening in microwave safe bowl. Microwave in 25 second intervals, stirring in between, until melted and smooth. Drizzle cooled cookies with melted chocolate. Once chocolate is set, store cooled cookies in an airtight container for up to 5 days.