This is from a free booklet that came with the purchase of Karo Syrup.

Petite Lace Wafers

1/2 cup flour
1/2 cup flaked coconut
1/4 cup light or dark corn syrup
1/4 cup packed brown sugar
2 squares (2 ounces) semi-sweet chocolate, chopped
1/4 cup butter or margarine

Preheat oven to 350 degrees F. Line a cookie sheet with foil.

Mix flour and coconut.

In a 1-qt. saucepan stir together corn syrup, sugar, chocolate and butter or margarine. Stirring constantly, bring to a boil over medium heat. Remove from heat. Stir in flour mixture. Drop by slightly rounded 1/4 teaspoonfuls 3 inches apart onto foil-lined cookie sheet.

Bake for 5 to 7 minutes or until wafers are bubbly and lace forms. Cool completely on foil on a wire rack. Peel foil from wafers.

Makes about 7 dozen.

For Filled Chocolate Lace Rolls:
Follow recipe for Petite Lace Wafers. Drop by level Tablespoonfuls 3 inches apart onto foil-lined cookie sheet. Bake for 10 minutes. When thoroughly cooled, place rough side down on a cookie sheet. Return to oven, 1 or 2 at a time for 1 minute or until soft. Fold into cylinder shape slightly overlapping edges. Cool completely. Fill with sweetened whipped cream or whipped topping. Makes 14 to 16.