Someone once said that the way to a man’s heart is through his stomach. I think the same is true for women. There’s nothing wrong with extravagant gifts or candlelit dinners at a restaurant, but nothing is more romantic than homemade food. It’s a personal and thoughtful gift for those you love.

This week, I will be sharing a few sweet treats you can make this Valentine’s Day. They are fast, easy and accessible for even the novice cook. And if you don’t get into the kitchen often, this is a good time to start.

These bite-size sweets aren’t your usual soft and chewy cookies. Instead, they are crunchy and crispy. They have a shortbread-like buttery taste. The shredded coconut add a milky sweetness like caramel. The cookies are finished off with some dark and smooth bittersweet chocolate on top.

The dough for these cookies is the easiest dough I’ve ever made. No eggs, no leavening, just a handful of ingredients tossed in bowl. The dough will seem crumbly, but don’t worry, the cookies will spread and connect as they bake in the oven. The crumbly texture creates delicate cookies like the lace of a gossamer night gown.

Make these cookies and give them away in a pretty pink box this Valentine’s Day. You will definitely win the stomach (and heart) of your loved ones.

Chocolate and Coconut Lace Cookies

Adapted from Giada de Laurentiis via The Food Network

• Light brown sugar, 3/4 cup
• Sweetened coconut flakes, 1/2 cup
• Unsalted butter, 1/4 cup (1/2 stick), melted
• All-purpose flour, 1/4 cup
• Vanilla extract, 1/2 teaspoon
• Salt, 1/8 teaspoon
• Bittersweet chocolate, 4 ounces, chopped into 1/2-inch pieces

Place oven rack in the center of the oven. Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.

In a large bowl, mix together sugar, coconut, melted butter, flour, vanilla and salt. The dough will be crumbly.

Using a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Flatten the dough. Don’t worry if the dough looks like it’s falling apart. It will spread and connect in the oven. Bake until golden, about 8 to 10 minutes. Allow the cookies to cool on the parchment peper, about 20 minutes.

Add 2/3 of the chocolate in a microwave-safe bowl. Microwave for 20 seconds and stir. Repeat until the chocolate is just melted, about 3 20-second increments. Add the rest of the chocolate and stir until all the chocolate is melted.

Dip a fork in the melted chocolate and drizzle the tops of the cookies with the chocolate. Freeze the cookies until the chocolate has set, about 15 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.

Makes 18 cookies.