1 cup all-purpose flour
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1 tablespoon Nirmala’s Kitchen Australian Wattle Seed
1 large egg, lightly beaten
1 teaspoon lime zest
1 teaspoon lime juice
3/4 cup quick cooking oats
3/4 cup unsweetened shredded coconut
Preheat oven to 375°F, and position rack in middle of oven.
Sift together flour, cream of tartar, baking soda, and salt, and set aside. Cream together butter and sugar until smooth. Add wattle seed and stir to combine. Add egg, zest, and juice, and stir to combine. Fold in flour mixture until just incorporated. Add oats and coconut, and stir until well combined. Drop cookies, 1 1/2 to 2 tablespoons each, on a non greased cookie sheet 2 inches apart, and bake until edges are golden, 8 to 10 minutes.
Transfer to wire rack and cool completely.
CREDIT BY NATIONALGEOGRAGHICFOOD