GERMAN CHOCOLATE LACE COOKIES

1 stick unsalted butter at room temperature

1/2 C packed brown sugar

2 T dark rum

1/4 C heavy cream

4 oz semisweet chocolate chips

1/4 C flour

1/8 t baking soda

1/4 t salt

1 C oatmeal

1/2 C coconut

1/2 C chopped pecans

Pre-heat oven to 350 degrees.  Grease and flour cookie sheets.  Cream the butter and sugar in a mixing bowl until light and fluffy; about 5 minutes.  Beat in 1 tablespoon of the rum.  Heat the cream to boiling in a small saucepan.  Reduce heat and stir in remaining rum.  Simmer for 2-3 minutes.  Remove from heat and stir in chocolate until melted and mixture is well blended.  Beat 1/3 cup of the chocolate mixture into the butter mixture.  Sift the flour, soda and salt.  Stir into the butter mixture.  Fold in the oats, coconut and nuts.  Drop rounded teaspoons of the batter 2 inches apart onto the prepared cookie sheets.  Bake for 8 minutes.  Remove from oven and let cool on the sheets for 5 minutes to harden.  Remove cookies and place on wire racks to cool.  Drizzle remaining chocolate mixture over the cookies in a lacy pattern.