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
1. Position rack in the middle of oven and preheat oven to 375°F. Sift together the flour, cream of tartar, baking soda and salt, and set aside.
2. Cream together the butter and sugar until smooth. Add the wattle seed and stir to combine. Add the egg, zest and juice, and stir to combine. Fold in the flour mixture until just incorporated. Add the oats and coconut, and stir until well combined.
3. 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. Transfer to a wire rack and cool completely.