Lacy Oatmeal Coconut Cookie Chips with Dark Chocolate Dip: Your New Favorite Sweet Treat

There’s an undeniable charm to chips and dip. That moment when you carefully scoop up a generous portion of dip with a crisp chip, customizing each bite to your preference – it’s a small, satisfying act of control in a busy world. While savory dips often take center stage, we’re here to flip the script and introduce you to a sweet dipping experience that promises to become your new obsession: Lacy Oatmeal Coconut Cookie Chips with an irresistible Dark Chocolate Dip.

Imagine a delicate cookie, thin and wonderfully crisp around the edges, yet retaining a delightful chewiness at its core. These aren’t just any cookies; they’re thoughtfully designed to be dipped, much like a gourmet chip. Each bite offers a harmonious blend of textures and flavors, especially when paired with a lusciously smooth, bittersweet dark chocolate dip. This is more than just a dessert; it’s an interactive and utterly delicious snack that’s perfect for sharing, entertaining, or simply indulging in a moment of sweet bliss.

The Allure of Sweet Dipping: Crispy, Chewy Perfection

We know what you might be thinking: “Crispy and chewy? That sounds a bit unusual for a cookie.” But trust us, once you try these lacy oatmeal coconut cookie chips, you’ll understand. The magic lies in their unique texture – a delicate crunch gives way to a soft, yielding interior that makes them incredibly satisfying. It’s this delightful duality that makes them the ideal vehicle for our rich dark chocolate dip, creating a flavor and texture combination that truly is perfection.

These cookie chips are not just a treat for your taste buds; they’re also a feast for the eyes. Their elegant, lacy appearance makes them a beautiful addition to any dessert platter, whether for a casual gathering or a more formal occasion. The aroma of toasted oats and coconut, mingling with warm vanilla, will fill your kitchen, setting the stage for an unforgettable homemade experience. Get ready to elevate your snack game with a dessert that offers both novelty and incredible flavor.

Crafting Your Perfect Lacy Oatmeal Coconut Cookie Chips

The Simple Batter: A One-Bowl Wonder

The journey to these delightful cookie chips begins with a remarkably simple batter. Inspired by our beloved Chocolate Lace Sandwich Cookies, this recipe builds on a proven foundation, adding the tropical touch of shredded coconut for an extra layer of flavor and texture. The best part? Everything comes together in a single bowl! With just a spatula or a wooden spoon, you can combine the ingredients effortlessly, making cleanup a breeze and the baking process genuinely enjoyable.

This simplicity is key to making these cookies accessible to bakers of all skill levels. From the quick-cooking rolled oats that give them their signature texture to the hint of orange juice that brightens the overall profile, each ingredient plays a crucial role. The batter, initially thick and somewhat “lumpy,” might seem unconventional, but it’s precisely this consistency that allows the cookies to spread beautifully in the oven, creating their characteristic lacy edges and delicate structure.

Gluten-Free Adaptation: No Compromise on Flavor

For those who need to avoid gluten, this recipe is easily adaptable without sacrificing an ounce of flavor or texture. Simply swap out the regular all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s a fantastic alternative that performs just like traditional flour, ensuring your cookies maintain their perfect crisp-chewy balance. Remember to also use certified gluten-free rolled oats, as regular oats can sometimes be cross-contaminated with wheat during processing. With these simple substitutions, everyone can enjoy these scrumptious cookie chips without any noticeable difference!

Baking for Success: Spreading and Sticking Secrets

When it comes to baking these unique cookies, proper spacing is paramount. The “lumpy” batter you prepared will spread significantly as it bakes, creating those beautiful, delicate edges. For this reason, we recommend baking no more than twelve cookies on a single baking sheet. Overcrowding will cause them to merge, losing their distinctive chip-like form. Give these guys plenty of room to grow into their full, lacy potential!

Another crucial tip to ensure a smooth baking process and easy cleanup: do not skip lining your baking sheets with parchment paper or non-stick baking liners. These cookies are quite sticky when warm, and attempting to remove them from an unlined sheet would be a frustrating, messy endeavor. A good quality liner will make transferring the cookies a breeze and allow them to release cleanly, ready for the next important step: shaping.

The Art of Shaping: Creating Your Signature Cookie Chips

The distinctive “chip” shape is what sets these cookies apart, and it requires a little quick action after baking. While your first batch is in the oven, prepare your shaping station. You’ll need a large cooling rack and two standard-sized rolling pins. Don’t worry if you don’t have extra rolling pins; empty paper towel tubes, wrapped in plastic wrap or tin foil, make excellent substitutes for forming the curved shape. Creativity in the kitchen often leads to delicious results!

Once the cookies emerge from the oven, timing is everything. Wait approximately 20 seconds for them to set just enough to handle, but still remain pliable. Then, working quickly, use a thin metal spatula or an offset spatula to gently lift each warm cookie from the baking sheet. Carefully drape each one over your waiting rolling pin or improvised tube. Gently press down on the edges to ensure the classic curved “chip” shape takes hold. They will firm up remarkably fast, usually within 60 seconds, perfectly resembling those iconic Pringles chips you know and love. If any cookies cool too much on the tray and lose their pliability, simply pop the tray back into the oven for another 60 seconds to soften them up again. Repeat this process with all your batches until you have a beautiful collection of approximately 6 to 7 dozen cookie chips, ready for dipping!

The Irresistible Dark Chocolate Dip

Effortless Elegance: Whipping Up the Dip

Once your beautifully shaped lacy oatmeal coconut cookie chips are cooling, your attention turns to their perfect partner: the dark chocolate dip. This dip couldn’t be simpler to prepare, yet its rich, velvety texture and deep flavor are truly gourmet. You’ll need just a few high-quality ingredients to create this decadent delight. Start by gently heating whipping cream with a touch of vanilla extract and a swirl of honey on your stovetop. The honey adds a subtle sweetness and a beautiful sheen to the dip, complementing the bitterness of the chocolate without overwhelming it.

As soon as the cream mixture begins to boil, remove it immediately from the heat. This quick heating ensures the cream is hot enough to melt the chocolate perfectly. Stir in your bittersweet chocolate pieces, allowing them to sit for a moment in the warm cream before whisking until the mixture is smooth, glossy, and utterly luxurious. The result is an amazing dark chocolate dipping sauce that is both sophisticated and incredibly comforting. And a friendly reminder for our gluten-intolerant friends: always double-check that your bittersweet chocolate pieces are certified gluten-free to ensure a completely safe treat!

Serving Suggestions & Storage Tips

One of the many joys of this dark chocolate dip is its remarkable consistency. It will remain wonderfully creamy and perfectly dippable for about an hour at room temperature, making it ideal for immediate enjoyment with your freshly baked cookie chips. As it’s made with a cream base, for longer storage, transfer any unused sauce to an airtight container and refrigerate it. It will keep beautifully in the fridge for up to a week. When you’re ready to enjoy it again, simply reheat it gently on the stovetop or in the microwave until it regains its smooth, luscious consistency.

But don’t stop at just dipping! This versatile dark chocolate sauce has many other delicious applications. Imagine drizzling a spoonful or two over a scoop of vanilla bean ice cream, transforming a simple dessert into an extraordinary indulgence. It also makes a fantastic topping for pancakes, waffles, or even fresh fruit. With its rich flavor and smooth texture, it’s a gourmet addition to almost any sweet treat you can dream up.

Why You’ll Love This Sweet Treat: The Ultimate Dessert Experience

These Lacy Oatmeal Coconut Cookie Chips with Dark Chocolate Dip are more than just a recipe; they are an experience. The delightful contrast between the crunchy-chewy cookie and the smooth, rich chocolate dip creates an explosion of textures and flavors with every bite. The sweet, nutty notes of the coconut and oats are perfectly balanced by the sophisticated bitterness of the dark chocolate, making this a dessert that appeals to a wide range of palates. It’s a “crowd-pleaser” in the truest sense of the word, guaranteed to impress guests and become a staple in your recipe repertoire.

Whether you’re hosting a party, looking for a unique homemade gift, or simply craving a special treat, these cookie chips and dip are a fantastic choice. Their elegant presentation and gourmet taste belie the incredible ease of preparation. Plus, the ability to easily adapt the recipe for gluten-free diets means everyone can partake in the joy. Get ready to enjoy a sweet snack that offers both novelty and incredible flavor, one perfectly dipped chip at a time.

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lacy oatmeal & coconut cookie chips with dark chocolate dip

Your new crowd-pleaser.  The perfect combination of sweet crispy cookie chips with not-so-sweet dark chocolate dip.

Servings 6 to 7 dozen cookie chips

Ingredients

Lacy Oatmeal & Coconut Cookie Chips

• 1
  cup
  quick-cooking rolled oats
• 1
  cup
  refined sugar
• 1/2
  cup
  salted butter, melted
• 2
  tablespoons
  unsweetened shredded coconut
• 1
  large egg, beaten with a fork
• 1 1/2
  teaspoons
  pure vanilla extract
• 2
  teaspoons
  freshly squeezed orange juice
• 3
  tablespoons
  all-purpose flour
  (or gluten-free flour)
• 1/2
  teaspoon
  salt

Dark Chocolate Dip

• 3/4
  cup
  whipping cream
• 1
  teaspoon
  pure vanilla extract
• 1
  tablespoon
  honey
• 10
  ounces
  bittersweet chocolate pieces

Instructions

Lacy Oatmeal & Coconut Cookie Chips

1. Preheat oven to 325°F with racks placed in upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or nonstick baking liners.

2. In a medium bowl, mix oats, sugar & butter together with a wooden spoon or spatula. Add shredded coconut; mix well.  Stir in egg until well blended, then vanilla & orange juice. Add flour & salt and stir to mix. The batter will be somewhat thick and lumpy.

3. Drop batter by half-teaspoonfuls onto prepared baking sheets, at least 2 inches apart (cookies need room to spread), up to 12 per sheet. Bake until golden brown, switching positions of sheets halfway through, 8 minutes total.

4. While the first batch of cookies is baking, set up a large cooling rack. You’ll need two standard sized rolling pins to form the cookie chips.  (If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels, covered with a layer of plastic wrap or tin foil.)

5. Cool cookies on baking sheets for 20 seconds, until just holding together.  With a thin metal spatula or offset spatula, quickly transfer them to the waiting rolling pins.  Drape each cookie over the rolling pin and gently press down on the edges to create the shape of a chip.  They should set up within 60 seconds.  Set formed cookie chips aside to cool completely.

6. Cookie chips can be stored for up to 1 week in an airtight container at room temperature.

Dark Chocolate Dip

1. Place the cream, vanilla extract & honey in a small pot or saucepan over medium heat.  Bring the mixture to the boiling point, then quickly remove from the heat.

2. Add the chocolate pieces.  Let stand for 30 seconds.  Whisk until smooth and creamy.  Serve immediately.  Or cover and place in the refrigerator.  Can be stored for up to 1 week.

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