Oatmeal Coconut Butter Cookies by Chef Curtis Stone
This is an ANZAC (Australian and New Zealand Army Corps) biscuit, the most popular cookie Down Under. People used to send these long-keeping treats to members of the army. History aside, this oatmeal coconut cookie belongs in your cookie jar too. Makes: 36 Prep Time: 15 minutes Cook Time: 15 minutes Storing: Cookies can be stored in an airtight container at room temperature for up to 5 days. Ingredients: 1 1/4 cups all-purpose flour 1 cup old-fashioned (rolled) oats 3/4 cup unsweetened shredded coconut 1 cup sugar 12 tbs (1 1/2 sticks) unsalted butter 3 tbs golden syrup, such as Lyle’s, or honey 2 tbs boiling water 1 1/2 tsp baking soda METHOD 1. Position three racks in Bosch convection oven and preheat oven to 300°F using multi-rack convection. Line three large (18 × 13 × 1-inch) heavy, rimmed baking sheets with parchment paper. 2. In large bowl, mix flour, oats, coconut, and sugar to combine. 3. In medium heavy saucepan, stir butter and syrup over low heat until butter is melte