1 c All purpose flour
1 c Rolled oats
3/4 c Coconut, shredded, unsweetnd
3/4 c Sugar
1/2 ts Baking powder, double acting
Stick + 2 tb butter, unsalt
2 tb Lyle’s Golden Syrup *
* available at specialty food shops and many supermarkets
[Editor’s Note: this may just be corn syrup, like Karo’s] In a large
bowl, stir together the flour, oats, coconut, sugar, and baking powder. In
a small saucepan, combine the butter and syrup and cook the mixture over
moderately low heat, stirring, until the butter is melted. Pour the butter
mixture into the flour mixture and combine the batter well. Drop heaping
tablespoons of the batter 2 inches apart onto a buttered baking sheet and
flatten them slightly with the back of a fork dipped in water. Bake the
cookies in the middle of a preheated 300F degree oven for 15 minutes, or
until they are golden. Let the cookies cool slightly on the baking sheet,
transfer them with a spatula to a rack and let them cool completely.
From
Yields
24 Servings