Chocolate Coconut Brittle Cookies

1/3 cup butter
1/2 cup light corn syrup
1/2 cup light brown sugar
3/4 cup chocolate chips or 3/4 cup semisweet baking chocolate, coarsely chopped
1/8 tsp salt
1 cup tapioca starch/flour
1 tsp xantham gumall-purpose flour
1 cup  sweetened, shredded coconut

1. Line a baking sheet with  parchment paper
2. Mellt butter with corn syrup in  pan over medium to low heat, mixing constantly with a spoon.
3. Stir in sugar, chocolate chips or baking chocolate and salt and bring just to boil, then immediately remove from heat.
4. Stir in  tapioca starch, xantham guy and coconut until completely  mixed.
5. Oil your fingers or grease a spoon to scoop and dollop, no need to pat down. Drop teaspoons of mixture onto parchment lined baking sheet about 3 inches apart. Do not over crowd pan cookies will spread.
   
6. Bake in centre of preheated 350F oven. Bake until top bubbles and small holes develop, 6 to 10 minutes. Remove from oven. Let stand 3-5  minutes or until hard enough to transfer to rack. 

Repeat batches with remaining mixture.
Makes about 30-36 brittle cookies.