Coconut Oatmeal Lace Cookies

This was a recipe I found on Epicurious, originally from Gourmet Magazine.  Super delicious and super fast and easy.  I've made them multiple times for those reasons.....and the fact that minus the butter, I like to pretend they're healthy cause of the coconut and oatmeal.
Coconut Oatmeal Lace Cookies
makes about 16 cookies
1 stick unsalted butter

1/2 c. packed light brown sugar

1/4 tsp salt

3/4 c. sweetened flaked coconut

3/4 c. rolled oats

1/4 c. all-purpose flour

3 oz bittersweet chocolate, finely chopped 

3 oz white chocolate, finely chopped

Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.  Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally.  Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter over the warm pot (so batter is easier to spread).

Drop teaspoons of batter about 3 inches apart on baking sheet and spread each evenly to about 2 inches diameter with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 6-8 mins. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely.

Melt each chocolate (seperately), whichever way you prefer (double broiler, etc.).  Using a fork, quickly drizzle the bittersweet chocolate going in one direction over all the cookies, then repeat going in the same direction with the white chocolate.  Then, again, quickly drizzle the bittersweet chocolate over the cookies going in the opposite direction and repeat with the white chocolate.  It will take the chocolate a couple hours to firm up, but if you want the chocolate to harden faster, stick them on a plate and put them in the freezer for a few minutes.