Anzac Biscuits

These delectable Anzac Biscuits are oatmeal coconut cookies with crispy edges and a chewy texture.  They are perfect milk and coffee dunking cookies and are one of my all-time favorites.  I love to include them on my cookie serving trays with Best Peanut Butter Cookies and Snickerdoodle Cookies.

If you have never tried an Anzac Biscuit, you really should.  For oatmeal and coconut lovers, these are a must-try.  This delectable little treat can be cooked fairly soft at about ten minutes or fairly crispy at about fourteen minutes.  I like them both ways, but I suggest you cook a few each way and decide which way you like them best.

These tasty Anzac Biscuits are traditionally made in Australia and New Zealand around Anzac Day, which is April 25th and a day of remembrance. But I would highly suggest that you try these tasty egg-free treats. 

How do you make Anzac Biscuits?

First, toast your coconut in the oven for about 8-10 minutes.  Check on it frequently and toss it to brown evenly.  Then let cool for just a few minutes.

Now, whisk together the oats, toasted coconut, flour, and brown sugar in a large bowl.  In a small saucepan or microwaveable bowl, melt the butter.  Whisk in the golden syrup, boiling water, and baking soda.  It might bubble just a bit, but that is perfectly fine.  Now slowly stir the butter mixture into the dry ingredients until combined.

Roll the dough into balls using a 1-tablespoon cookie scoop or a rounded measuring tablespoon.  The balls should be a little less than 1 inch.  Space them at least 2 1/2 inches apart on parchment-covered baking sheets or baking sheets covered with silicone mats.  Bake for 10 minutes for soft cookies with slightly crispy edges or up to 14 minutes for crispy, crunchy cookies. Wait 5 minutes before moving them to a wire rack to cool. 

Recipe notes and helpful tips

• Always preheat your oven and load the cookies on the middle rack in the center.
• Cover your baking sheets with parchment paper or silicone baking mats.  It helps the cookies bake evenly, brown butter, and lift off the cookie sheet without breaking.
• Let the cookies cool for 5-10 minutes before moving them to cookie-cooling wire racks.
• For optimal flavor, use real unsalted butter for these treats. It tastes and spreads better, which is perfect because these cookies should be rather thin and crispy.
• I prefer the taste of these cookies with toasted coconut. However, you can skip that step if you have time constraints or prefer coconut, not toasted.  They will still be delicious.
• Use old-fashioned rolled oats, not quick oats, for a good chewy cookie texture.
• You can substitute dark corn syrup or honey if you can not find golden syrup.
• These cookies spread quite a bit, so leave at least 2 1/2 inches between each cookie when baking.
• Last but not least, and the most important tip of all. Bake a few cookies off on a test run.  This helps establish a baking time for these cookies.  Perhaps you will like them soft or good and crispy.

More cookie recipes

Anzac Biscuits

These delectable coconut oatmeal cookies are crispy on the outside and soft and chewy on the inside. For soft and chewy cookies, bake for 10 minutes for extra crispy dunk-able cookies, bake for 14 minutes.

5 from 10 votes

Print Pin Rate

Course: dessert cookies

Cuisine: Australian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 24 cookies

Calories: 121kcal

Author: Beth Pierce

Ingredients

• 1 cup flaked coconut
• 1 cup rolled oats
• 1 cup all purpose flour
• 3/4 cup brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons golden syrup or dark corn syrup
• 2 tablespoons boiling water
• 1 teaspoon baking soda

Instructions

• Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
• Spread coconut in a thin layer on a large separate baking sheet with a rim.  Toast for 8-10 minutes or until golden brown; tossing several times to ensure even color.
• Whisk together oats, toasted coconut, flour, and brown sugar in a large bowl.  In a small saucepan or microwaveable bowl, melt butter.  Whisk in the golden syrup, boiling water, and baking soda.  Slowly stir the butter mixture into the oat mixture until combined.
• Using a 1-tablespoon cookie scoop or a rounded measuring tablespoon, roll the dough into balls;  less than 1 inch in size. Space the biscuits at least 2 1/2 inches apart on the prepared baking sheet.
• Bake for 10 minutes for soft cookies with slightly crispy edges.  Bake for 14 minutes for crispy, crunchy cookies.
• Cool on the cookie sheet for 7-10 minutes before carefully removing them to cookie cooling racks.

Notes

• Always preheat your oven and load the cookies on the middle rack in the center.
• Cover your baking sheets with parchment paper or silicone baking mats.  It helps the cookies bake evenly, brown butter, and lift off the cookie sheet without breaking.
• Let the cookies cool for 5-10 minutes before moving them to cookie-cooling wire racks.
• For optimal flavor, use real unsalted butter for these treats. It tastes and spreads better, which is perfect because these cookies should be rather thin and crispy.
• I prefer the taste of these cookies with toasted coconut. However, you can skip that step if you have time constraints or prefer coconut, not toasted.  They will still be delicious.
• Use old-fashioned rolled oats, not quick oats, for a good chewy cookie texture.
• You can substitute dark corn syrup or honey if you can not find golden syrup.
• These cookies spread quite a bit, so leave at least 2 1/2 inches between each cookie when baking.
• Last but not least, and the most important tip of all. Bake a few cookies off on a test run.  This helps establish a baking time for these cookies.  Perhaps you will like them soft or good and crispy.

Nutrition

Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

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