Anzac Biscuits (Brown Sugar Oatmeal Coconut Cookies)

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!

5 from 1 vote

Anzac Biscuits (Brown Sugar Oatmeal Coconut Cookies)

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!

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 144kcal

Ingredients

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

Instructions

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!

Notes

Recipe slightly adapted from King Arthur Flour

Nutrition