Recipe by Brenda.
Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts.
Top Review by Iceland
I had to give it 4 out of 5 as i supstituted 1tsp wattlessed with 4 tsp of rasted hazelnuts and the egg with 1/4 cup cold coffee. I got nice cookies, thank you for sharing. Made for ZWT5
- 1 cup all-purpose flour
- 1⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter
- 1⁄2 cup sugar
- 1 tablespoon wattleseed
- 1 large egg, lightly beaten
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- 3⁄4 cup quick-cooking oats
- 3⁄4 cup unsweetened dried shredded coconut
Directions See How It's Made
- Position rack in the middle of oven and preheat oven to 375°F
- In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Add the wattleseed and stir to combine.
- Add the egg, lime zest and lime juice, and stir to combine.
- Fold in the flour mixture until just incorporated.
- Add the oats and coconut, and stir until well combined.
- Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes.
- Transfer to a wire rack and cool completely.