Dessert: Chocolate-Coconut Lace Cookies

Chocolate and coconut make a dynamic duo in these simple but delightful cookies. Oats make them hearty and the chocolate makes them sweet, and everyone will love these perfect little treats.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate-Coconut Lace Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 c. old-fashioned oats
1/2 c. roasted unsalted cashews
1/2 c. sweetened shredded coconut
1/2 c. all-purpose flour
1/2 c. sugar
1/4 tsp. ground cinnamon
1/4 tsp. baking powder
1 pinch salt
1/2 c. butter or margarine
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tsp. vanilla extract
2 oz. dark chocolate

Instructions

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper.
In food processor with knife blade attached, pulse oats and cashews just until finely chopped. Transfer to large bowl. To food processor bowl, add shredded coconut. Pulse until finely chopped; set aside.
To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine.
With mixer on low speed, beat butter, cream, corn syrup, and vanilla until well combined. In batches, add flour mixture to butter mixture, beating well between additions. Stir in coconut.
Using measuring teaspoon, drop level spoonfuls of batter onto prepared cookie sheets, spacing 3 inches apart. Bake 7 to 8 minutes or until golden brown, switching racks halfway through. Slide cookies, still on parchment, onto wire racks to cool. Repeat with remaining dough and cooled, newly lined cookie sheets.
Use melted dark chocolate to cover half of each cookie top. Refrigerate until chocolate sets. To make ahead, store cookies without chocolate in airtight container at room temperature up to 1 week or in freezer up to 1 month. Cover with chocolate and refrigerate for up to 1 day.

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