Classic anzac biscuits feature a perfectly crisp and chewy cookie texture packed full of flaked coconut and oats. — just try to eat one of these addicting cookies!
Today I’m sharing the cookie you never knew you were missing from your life!!
Also…..these anzac biscuits are not to be confused with the American-style biscuits which definitely confused me at first too. ? In Australia and New Zealand, which is where this recipe comes from, biscuits are what Americans call cookies.
Now that we’ve got that brief history clarification out of the way…..can I introduce you what’s about to be your new cookie OBSESSION?
These aren’t your basic oatmeal cookies, friends. Anzac biscuits have their own signature flavors and textures that are VASTLY different than any other oatmeal cookie you’ve had before!
For starters, these cookies include both coconut and oatmeal for the ultimate texture game-changer. We’re also using golden syrup + brown sugar to give them their signature flavor.
NO eggs in sight here today either which also brings about a little history lesson >> I learned that anzac biscuits originally gained popularity back in World War I when wives and mothers wanted to send soldiers abroad cookies that would keep for weeks at a time.
Cookie history is the best history. Change my mind.
Let’s make some anzac biscuits! No chilling, complicated shaping, or excess amount of time involved today!
- Let’s talk dough. SUPER simple to whip up and literally takes less than 10 minutes. Melted butter, golden syrup*, brown sugar, baking soda, and vanilla are making up our wet ingredients, while flour, oats, coconut, and salt make up our dry.
- *Quick note regarding the golden syrup: this is the traditional syrup used in anzac biscuits, but if you can’t find it in your grocery store or you don’t have it on hand, honey, agave, or corn syrup would work fine as a sub.
From there, it’s just simple scooping of the dough onto baking sheets and baking. Make sure you space these cookies out at LEAST 2 inches because they are going to spread quite a bit while they bake.
And a quick note about baking, we are baking these cookies a bit on the longer side to get them crispier. We want them a DEEP golden brown which should take anywhere from 12-15 minutes, depending on your oven.
And holy smokes, for being so simple these cookies sure as heck hold their own in the cookie lineup.
We’re talking crisp, lacy textures + caramel-y, nutty flavors. <– anyone who loves a thinner, crispier cookie is going to freaking ADORE these!
These cookies have already made their way into my go-to cookie list and I have no doubt you will see why after you try these! ♥
More coconut cookies that you should definitely be baking next! ♥
Anzac Biscuits (Brown Sugar Oatmeal Coconut Cookies)
- 1/2 cup butter, melted
- 3 tablespoons golden syrup
- 2 tablespoons boiling water
- 1-1/2 teaspoons baking soda
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup flaked coconut
- 1 cup all-purpose flour (or whole wheat)
- 1/4 teaspoon salt
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk melted butter and syrup together until smooth. Whisk in boiling water and baking soda. (mixture may bubble a bit) Whisk in brown sugar and vanilla until smooth.
- In a small bowl, combine oats, coconut, flour, and salt. Fold into liquid mixture until dough is just combined.
- Form dough into 1-in balls and place 2-in apart on prepared baking sheets. (careful, these spread a lot!) Flatten balls very slightly.
- Bake anzac biscuits at 350F 12-15 minutes, rotating the pan once halfway through baking, until cookies are a very deep golden brown. (they should be on the darker side than your average cookie) Cool biscuits on pan 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy!