RASPBERRY CHOCOLATE LACE COOKIES
- 2 cups quick oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 2/3 cup butter melted
- 1/2 cup crushed dry roasted macadamia nuts
- 1/2 cup sweetened coconut flakes
- 1/4 cup light corn syrup
- 1/2 cup milk divided
- 1 1/2 cups dark chocolate chips
- 2 tablespoons red raspberry preserves
In large mixing bowl, combine oats, sugar, flour, butter, nuts, coconut, corn syrup and ¼ cup milk; mix until well combined.
Drop cookies by teaspoonfuls 3-inches apart onto a foil-lined large baking sheet. Using a spatula, spread into 2-inch round circles.
Bake in a preheated 375°F oven 8-9 minutes or until golden brown. Cool on baking sheet 2 minutes; remove to wire rack to cool completely.
Meanwhile, in medium saucepan over medium heat, melt chocolate and remaining ¼ cup milk, stirring frequently, until melted and glossy; stir in raspberry preserves.
Spread about 1 teaspoon chocolate mixture over smooth side of 1 cookie; top with another cookie to form a sandwich. Cool completely.