I saw this recipe a couple of weeks ago and knew that I'd have to try it. I'm a huge coconut lover (I never can understand why so many people hate it) so these shortbread-like cookies sounded right up my alley.
Apparently, these are super popular in New Zealand and now I can definitely see why. These things are freakin' addictive! They are seriously so good. They are super crisp (my dad would LOVE these, he loves crunchy cookies; next time I go home I'll have to make them) and sweet. The sugar sort of caramelizes and produces something so incredible that it is hard to describe. Now, they may not be the prettiest cookies, in fact they are rather ugly, but I promise you that for as drab as they look, they are even more delicious.
Don't believe me? I ate four right out of the oven and Mikey ate eight, yes, eight. They are that good. (Also, they are fairly small cookies :P, about the size of a quarter-ish.)
recipe adapted from here
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup rolled oats
- 1 cup ground unsweetened coconut (just whir it around in a food processor until it becomes a coarse meal- be sure to measure it after you grind it up)
- 1 stick (8 tablespoons) unsalted butter
- 1 tbsp honey
- 1/2 tsp sea salt
- 2 tbsp boiling water
- 1 tsp baking soda
- Preheat oven to 350 degrees. Line your baking sheets with silicone baking mats or parchment paper and set aside.
- In a medium-sized bowl, combine the flour, sugar, and oats. Set aside.
- In a small saucepan, melt the butter and honey over medium-low heat. Add in the water and baking soda. The mixture will fizz a bit when the baking soda is added.
- Pour the melted butter mixture over the dry ingredients and stir to combine.
- Form into teaspoon-sized balls (you'll have to really press the mixture together) and place on the lined baking sheets about an inch or so apart.
- Bake for 8-12 minutes or until golden. Let cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool further.