These delectable Anzac Cookies are oatmeal coconut cookies with crispy edges and chewy centers. They are perfect milk and coffee dunking cookies and one of my all-time favorites.
Preheat oven to 350ºF. Cover baking sheets with parchment paper or silicone baking mats.
Spread coconut in a thin layer on large separate baking sheet with a rim. Toast for 5–10 minutes or until golden brown, tossing several times to ensure even color.
In a large bowl, whisk oats, toasted coconut, flour and sugar. In a small microwaveable bowl, melt the butter. Whisk in golden syrup, hot water and baking soda. Slowly stir butter mixture into oat mixture, just until combined.
Using a 1-tablespoon cookie scoop or a rounded measuring tablespoon, roll into balls less than 1 inch in size. Space at least 2 1/2 inches on the prepared baking sheets.
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.
You must be logged in to post a review.
These were really good. I am not a fan of coconut, so I left that out and added some extra oats. I only had light corn syrup, so subbed that. They were chewy and kind of sticky in the best way possible. And so easy. I might tweak the amount of oats or flour next time – I think leaving out the coconut might have contributed to the stickiness. Nonetheless, they are good!
by Julia Pinney @ Julia's Cuisine in
Desserts
Prep: Cook:
Serves: 36 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 24 Level: Easy
by Kendall Smith in
Desserts
Prep: Cook:
Serves: 18 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.