Coconut Oat Cookies (Anzac Biscuits)
These golden, chewy coconut oat cookies aka Anzac Biscuits are perfect with coffee or tea and when featured on a snack platter.
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened desiccated coconut
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 2 tablespoons light corn syrup
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, coconut, brown sugar, and granulated sugar.
- In a large saucepan, melt the butter.
- Add the light corn syrup and baking soda. Once the mixture foams, remove it from the heat.
- Add the dry ingredients to the saucepan and mix with a spatula until combined.
- If the dough seems too dry, gradually add 1–2 tablespoons of water until it becomes easy to shape.
- Scoop out portions of dough and roll them into balls.
- Lightly flatten each ball and place them on the prepared baking sheet about 1 inch apart.
- Bake for 12–14 minutes.
- Let the biscuits cool on the baking sheet for 10 minutes before serving.
Notes
- Add the water gradually and only as needed; you may not need the full amount.
- The biscuits will firm up as they cool.
- Make sure the melted butter isn't extremely hot when combining it with the dry ingredients.
- Chocolate chips or chopped nuts can be added for variation.
- Golden syrup can be used in place of light corn syrup for a more traditional Anzac-style flavor.
- Store cooled biscuits in an airtight container at room temperature.