- 1 cup desiccated coconut
- 1 cup raw sugar
- 1 cup oats
- 1 cup plain flour
- 120g butter
- 1 tbs (generous) golden syrup (about 40g)
- 1 tsp bi-carb, stirred into 1/4 cup water
Preheat oven to 180 or 190 and line two large baking trays.
In a large mixing bowl, mix the coconut, raw sugar, rolled oats, and plain flour. Set aside.
In a saucepan, melt the butter and golden syrup. When the butter is melted and almost at boiling point (has to be hot), add the bi-carb/water mix – it will froth up!
Add the buttery syrupy mix to the dry ingredients and mix until well combined.
Spoon 1 tablespoon heaps onto baking tray. Flatten very slightly, with room in between – they will spread.
Bake 10-12 minutes, until just lightly browned – they need to be a little brown, but may continue to brown when you take them out of the oven. Remove from oven and leave on trays to cool & harden.
Makes about 25-30.