Coconut cookies

This coconut biscuit recipe from Andy Waters is a fun and simple biscuit to prepare from pantry essentials you may already have in your cupboard. Children can help by rolling and flattening the dough on the baking tray. Make these cookies as a sweet snack or a lunchbox treat for kids to enjoy.

First published in 2015
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Ingredients

Metric

Imperial

  • 150g of jumbo rolled oats
  • 100g of plain flour
  • 100g of light brown sugar
  • 100g of desiccated coconut
  • 100g of unsalted butter
  • 2 tbsp of golden syrup
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp of water, boiling

Method

1
Preheat the oven to 175°C/gas mark 4
2
Line a baking tray with baking parchment
3
In a large mixing bowl, combine the flour, sugar, coconut and oats, blending well
  • 100g of plain flour
  • 100g of light brown sugar
  • 100g of desiccated coconut
  • 150g of jumbo rolled oats
4
In a small pan, melt the butter and golden syrup over a low heat
5
In a small bowl, dissolve the bicarbonate soda in the 2 tbsp of boiling water. Combine with the golden syrup and butter
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp of water, boiling
6
Make a well in the centre of the dry ingredients, pour in the warm golden syrup mixture, mixing well to form a dough
7
Separate the mixture into balls. Place the balls onto a baking tray and press down slightly to flatten into cookies
8
Place into the preheated oven for 15-20 minutes until the biscuits are golden
9
Once baked, remove and place straight onto a wire rack to cool. Serve
First published in 2015
share recipe:

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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