This recipe is Gluten Free, with a Vegan or Standard variation listed below.
1/3 cup rapadura or coconut sugar
1/3 cup golden syrup
1 1/2 cup almond meal
3/4 cup shredded coconut
2 tablespoons coconut flour
1 teaspoon baking soda
1 tablespoon boiling water
Pre heat oven to 180C, and line 2 large baking trays with paper.
Melt butter, sugar & honey in pan over low heat. Don't boil or you will get toffee!!
Mix almond meal, coconut flour, shredded coconut in a bowl. Then mix baking soda and boiling water together and add this and the butter mix to the dry bowl. Combine and spoon on to trays (makes about 16 cookies)
Bake at 180C for 10 mins. They will come out soft, let them cool & harden on the trays.
Or you could try these variations:
Sub the almond & coconut flours for plain but add an extra 1/3 cup.
Sub the butter for coconut oil for vegan but add an extra tablespoon of coconut flour.