Apart from being a tasty reminder of home for me, you'll all appreciate that this is also a good food storage recipe since it doesn't call for eggs. Ingredients:
3/4 cup flaked coconut
1/2 cup white sugar
1/2 cup brown sugar
1 cup all purpose flour
1 cup quick cooking oats
1 stick (1/2 cup) butter
1 tablespoon golden syrup (honey will suffice)
1 teaspoon baking soda
2 tablespoons boiling water
Directions:
1. Mix oats, flour, sugar, and coconut together.
2. Melt the golden syrup and butter together in a small bowl in microwave for 40 seconds, or on a small saucepan on medium heat on stove.
3. Mix boiling water and baking soda together and then add to the melted butter and syrup.
4. Add butter mixture to the dry ingredients and combine.
5. Drop by spoonfuls onto ungreased cookie sheets.
6. Bake at 350 degrees F for 12-15 minutes or until cookies are golden around the edges but still soft on top.
7. Allow baked cookies to remain on cookie sheet for 5 minutes before transferring to a wire cooling rack.
Tips:
*Do not overbake.
*Substitute golden syrup for half honey and half molasses.
*Use a 1 tablespoon sized icecream scoop to uniformly size and shape the cookie dough balls (tip courtesy of my mother-in-law, Anne-the-awesome-Taylor)
*Place cookie dough balls side by side on a lined tray and place in freezer for later use.
*Frozen or chilled cookie dough is less prone to flatten while baking and makes for chewier cookies.
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