1/2 cup butter
1 1/2 cups quick-cooking oats
1/2 cup sweetened coconut flakes
1/2 cup coarse chopped walnuts
1/4 cup flour
2/3 cup honey
24 walnut halves
Preheat the oven to 350ºF. 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.
Yield: 24 cookies.