Ingredients

The following ingredients have 12 Servings
  • 1 cup flaked coconut
  • 1 cup old fashioned oats
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 tablespoons golden syrup (or dark corn syrup)
  • 2 tablespoons very hot water
  • 1 teaspoon baking soda

Instruction

  • Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
  • Spread coconut in a thin layer on large separate baking sheet with a rim.  Toast for 5-10 minutes or until golden brown; tossing several times to ensure even color.
  • In a large bowl whisk together oats, toasted coconut, flour and sugar.  In a small microwaveable bowl melt the butter.  Whisk in the golden syrup, hot water and baking soda.  Slowly stir the butter mixture into the oat mixture; stir just until combined.
  • Using a 1 tablespoon cookie scoop or a rounded measuring tablespoon roll them into balls;  less than 1 inch in size.  Space at least 2 1/2 inches on the prepared baking sheets.  Bake for 10 minutes for soft cookies with slightly crispy edges.  Bake for 14 minutes for crispy crunchy cookies.
  • Cool on the cookie sheet for 7-10 minutes before carefully removing them to cookie cooling racks.