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Coconut-Macadamia Nut Cookies

You would never guess that these are low-fat. Very good. Please read my notes below.

List of Ingredients

1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter -- melted
3 tablespoons water
2 tablespoons honey
Cooking spray




Recipe

Preheat oven to 325 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda).

Combine butter, water, and honey, stirring well to combine.

Add butter mixture to flour mixture, stirring until well-blended.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 325 degrees for 10 minutes or until almost set.

Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.

Yield: 2-1/2 dozen (serving size: 1 cookie).

CALORIES 90 (30% from fat); FAT 3g (sat 1.5g, mono 1.2g, poly 0.2g); PROTEIN 1.1g; CARB 15.4g; FIBER 0.5g; CHOL 4mg; IRON 0.5mg; SODIUM 43mg; CALC 10mg

Recipe By :Cooking Light, Dec. '00

NOTES : I used chopped almonds for the macadamias. The dough isn't very "wet", but they bake up nicely. They look a little under-done after you take them from the oven, but they firm up. (I think I baked them for about 10 1/2 min. on a reg. cookie sheet, but about 12 min. on my PC stone). These are still moist and chewy today. Next time I might try to omit the raisins and add about a 1/2 cup of butterscotch chips and sub. toasted pecans or walnuts for the macadamias.

I also think this recipe would work great by layering the dry ingredients in a jar to be given as gifts at the holidays.