0.0 – 0 reviews • Easy Baking
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Inactive: |
10 min |
| Cook: |
20 min |
| Yield: |
24 cookies |
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Inactive: |
10 min |
| Cook: |
20 min |
| Yield: |
24 cookies |
Ingredients
- 8 tablespoons (1 stick) butter
- 1 1/2 cups quick cooking rolled oats
- 1/2 cup flaked sweetened coconut
- 1/2 cup coarsely chopped walnuts
- 1/4 cup all-purpose flour
- 2/3 cup honey
- 24 walnut halves
Instructions
- Preheat the oven to 350 degrees.
- Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
134 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
8 g |
| Protein |
2 g |
| Cholesterol |
10 mg |
| Sodium |
2 mg |
| Serving Size |
1 of 24 servings |
| Calories |
134 |
| Total Fat |
9 g |
| Saturated Fat |
3 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
8 g |
| Protein |
2 g |
| Cholesterol |
10 mg |
| Sodium |
2 mg |
