I started out wanting to make Anzac cookies, but the recipe I found called for desiccated coconut which I don’t have so I decided to sub shredded coconut. After a little research I realized that there is a big difference between desiccated and shredded coconut so I decided to add pecans and make a new cookie! I have started dipping my toe in the recipe creation pool and this was my first attempt. I’m proud to say that these turned out delicious! Chewy, not too sweet, and just the right size. I’ll definitely make these again.
- 1 cup flour
- 1 cup rolled oats
- 1 cup shredded coconut
- 1/2 cup pecans, chopped
- 3/4 cup sugar
- 1 stick butter, salted
- 1 tablespoon light corn syrup
- 1/4 boiling water
- 1 teaspoon baking soda*
Combine all your dry ingredients into a bowl. Melt your butter and corn syrup in a saucepan over low heat, then mix together the boiling water and baking soda and add it to the butter/syrup mixture. Mix into the dry ingredients until the dough comes together. You want it to be scoopable but not too wet. Bake at 350 for 10 minutes or until brown.
For high altitude baking, use 3/4 teaspoon of baking soda.