Lacy Chocolate Crisps

½ cup Karo® corn syrup
1/3 cup margarine
1pkg. (4oz.) Baker’s® German Sweet Chocolate
½ cup packed brown sugar
1 cup flour
2/3 cup Baker’s® Angel Flake Coconut

Bring corn syrup to a boil. Add margarine 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” between.

Bake at 300° 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 sheets, return briefly to
oven.)

If desired, roll warm wafer over wooden spoon handle; cool. Fill with tinted sweetened whipped cream

Makes 2½ dozen