Australian Wattleseed Oatmeal Coconut Cookies

Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts.

• Ready In: 28 mins
• Serves: 6
• Yields: 1 dozen

Ingredients

• 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

1. Position rack in the middle of oven and preheat oven to 375°F
2. In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside.
3. In a large bowl, cream together the butter and sugar until smooth.
4. Add the wattleseed and stir to combine.
5. Add the egg, lime zest and lime juice, and stir to combine.
6. Fold in the flour mixture until just incorporated.
7. Add the oats and coconut, and stir until well combined.
8. 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.
9. Transfer to a wire rack and cool completely.