Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup rolled oats

  3. 1 cup sugar

  4. 3/4 cup unsweetened finely shredded dried coconut

  5. 3/4 cup (1 1/2 sticks) butter

  6. 3 tablespoons Lyle's Golden Syrup (see below for substitutions)

  7. 1 1/2 teaspoons baking soda

  8. 2 tablespoons boiling water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees F. Line 2 heavy large baking sheets with parchment paper or a silicon baking mat.

  2. Mix the flour, oats, sugar and coconut in a large bowl. Stir the butter with the syrup in a small saucepan over low heat until the butter melts. Dissolve the baking soda in the 2 tablespoons of boiling water in a small bowl. Stir the baking soda mixture into the butter mixture. Stir the butter mixture into the dry ingredients.

  3. Working in batches and using 1 tablespoon of dough for each cookie , spoon the dough onto the prepared baking sheets. These cookies spread considerably when baked, so allow at least 2 inches of space between each cookie. Using the bottom of a glass, flatten each cookie slightly. Bake the cookies for 20 minutes. Transfer the baking sheets to cooling racks and cool the cookies for 10 minutes. Transfer the cookies to the rack and cool completely.


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