Preheat the oven to 160°C (140°C fan-forced). Line 2-3 baking trays with baking paper.
Combine the flour, oats, coconut, sugar, macadamias and wattleseed in a large bowl.
Heat the butter and Saunders’ Malt Extract in a small saucepan over low heat until melted and combined. Stir in the bicarbonate of soda. When the mixture is frothy add to the oat mixture and stir until well combined.
Roll walnut-sized spoonfuls of the mixture into balls and place on prepared trays about 6 cm apart. Press out lightly with fingertips to about 1.5 cm thick. Bake, swapping trays halfway through cooking, for 15-20 minutes or until lightly coloured. Cool on trays for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
