Lacy Chocolate Crisps

1/2 cup light corn syrup
1/3 cup butter or margarine
1 package (4 ounces) Baker's German's Sweet Chocolate
1/2 cup firmly packed light brown sugar
1 cup flour
2/3 cup Baker's Angel Flake Coconut

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 F
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 sheet, return to
oven briefly. If desired, roll warm wafers over wooden spoon
handle. Cool. Fill with tinted sweetened whipped cream.

Makes 2 1/2 dozen

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.