Coconut caramel cookies

Tamara West

These caramel-flavoured cookies are crunchy on the outside, with a bit of a chewy centre. Perfect with your (soy) latte.

Ingredients

½ cup	Golden syrup
½ cup	Brown sugar
80 g	Coconut oil
1 ½ cups	Self raising flour
¾ cup	Threaded coconut, or desiccated coconut
1 tsp	Vanilla extract

Directions

1. Heat oven to 180C.
2. Line 2 baking trays with baking paper.
3. Place brown sugar, golden syrup and coconut oil in a medium to large pot.
4. Stir over low heat until melted and sugar has dissolved.
5. Stir flour, coconut and vanilla into the syrup mixture until a dough forms.
6. Roll heaped tablespoonful's of mixture into balls and place on baking tray.
7. Press down gently to flatten slightly.
8. Bake for 12-15 minutes until golden. Allow to cool completely before removing from tray.
9. Store in an airtight container.