Adapted from
Ready for Dessert (Inspired by a recipe in the former Cooking Light magazine, who I wrote and developed recipes for)
Answers to FAQs
-If you don't have dried cranberries, you can use raisins, dried cherries or dried blueberries. If you'd like to use dates or apricots, those would work well, if diced.
-Golden syrup can be found in well-stocked supermarkets and grocery stores, or online. If you can't find it or don't have it, you can use agave nectar, rice syrup, or mild-flavored honey. I haven't tried or tested them all, but sorghum or cane syrup may work, or maple syrup, but I would consider using only 2 tablespoons if using honey or another liquid sweetener as their flavors are much stronger. If the dough feels dry at the end, add a teaspoon or so of water, just enough to moisten it enough so it comes together.
-I've not made these without the coconut but if you do try them, let us know how they work out in the comments. The dough will be moister so not sure how it will bake up.
-Gluten-free bakers may want to try a gluten-free flour substitute, like one from
Cup4Cup,
King Arthur Flour or one from
Bob's Red Mill.
Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.