Total time: 40 minutes
Servings: About 24 cookies
Note: Golden syrup is available at British import stores, health food stores and well-stocked markets. Unsweetened shredded coconut is available at health food stores.
1 cup flour
1 cup shredded unsweetened coconut
1 cup old-fashioned oatmeal
3/4cup light brown sugar, packed
2 tablespoons golden syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon baking soda
1. Heat the oven to 325 degrees. Lightly butter 2 baking sheets and set aside.
2. Combine the flour, coconut, oatmeal, brown sugar and salt in a large mixing bowl and blend well.
3. Combine the syrup and butter in a small saucepan over a medium flame and heat until the butter melts. Dissolve the baking soda in one-fourth cup boiling water and stir into the syrup mixture. Make a well in the center of the dry ingredients and pour the liquids in. Stir until well mixed.
4. Drop the dough by tablespoonfuls onto the baking sheets, leaving about 3 inches between them. Flatten slightly. Bake until just set, 15 minutes. Using a spatula, immediately transfer the cookies to wire racks to cool.