Apparently lace cookies are from the South, which is fitting because they're the daintiest desserts I ever did see. Normally they're made with corn syrup and oats or almonds but I've been making them with coconut and chocolate, just because.
Heat oven to 375°F and arrange racks in the upper and lower third. Line two rimmed baking sheets with silicone baking mats or parchment paper then set aside. Combine the butter or coconut oil, sugar, and honey in a small saucepan and cook over medium heat, stirring frequently, until the butter has melted and sugar is dissolved, about 5 minutes. Transfer to a bowl then whisk in flour, coconut, vanilla, cinnamon and salt until smooth.
You can make the cookie dough through this step and let it cool in the refrigerator before baking. Store it up to 2 days refrigerated in an airtight container. Before baking, be sure to flatten out each cookie so that it spreads and bakes evenly.
Working quickly, drop 1 teaspoon measures of cookie dough onto prepared baking sheets, at least 1 1/2 inches apart. Bake until cookies spread and turn golden brown, about 8 minutes, rotating sheets halfway through. Transfer sheet to a wire cooling rack; let cool completely and repeat to bake off remaining dough.
When the cookies are cool, use your hands (or the help of a thin butter knife or icing spatula) to peel the cookies off the silicone mats or parchment.
Meanwhile, melt chocolate in a heat-resistant bowl set over a small pan of simmering water. Drizzle chocolate over cookies then set in refrigerator or freezer briefly to set. Peel cookies off baking mats or parchment and serve. (Cookies can be made up to 2 days ahead of time. Store refrigerated or frozen in airtight container.)
If you're going to drizzle them in chocolate, you can leave them on the sheets you used for baking or place them closer together on fresh parchment paper-lined baking sheets.