We already missed ANZAC day significantly, but I wanted to bake something that had coconut and was super easy. ANZAC (Australia and New Zealand Army Corps) cookies fit the bill, so here we are.
Quick note, yeah, these cookies look pretty roasty-toasty. Yes, they flattened out to be reminiscent of florentines without the chocolate. I had heard from a very reliable online source that ANZAC cookies were supposed to be thin, crunchy, and dark (not chewy), so that’s what I did. Maybe that was my bad, because all the Google searches are turning up pictures of thick oatmeal cookies that do not resemble what I made.
That said, they still be delicious. I love how there’s this strong, homey flavor in the cookies, without putting in any vanilla or flavoring. That’s pretty neat, honestly.
- 1 cup flour
- 1 cup oats
- 3/4 cup dried shredded coconut
- 3/4 cup sugar
- 1/8 tsp salt
- 1 stick (1/2 cup) butter
- 2 tbsp light golden syrup
- 1 1/2 tsp. baking soda
- 2 tbsp boiling water
- Preheat the oven to 350° Fahrenheit.
- Mix the dry ingredients.
- Melt the butter in a small saucepan with the syrup, until it bubbles.
- Mix the soda and the water in a medium-sized bowl. Add the butter mixture. It will foam up (and look really cool!) so make sure the bowl is big enough.
- Add to the dry mix and stir until combined.
- Drop by spoonfuls onto a lined sheet pan, and bake for 10-12 minutes. Cool on pan.
This is the recipe that I used, and I got the above result. If you want them chewier, add more flour and oats, and don’t bake them as long.