Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — Coconut, honey, and maple syrup combine with brown sugar and butter that caramelize in the oven to create cookies with deep flavor and satisfying texture.
What Are Anzac Biscuits?
Anzac biscuits are a traditional sweet biscuit popular in Australia and New Zealand. They are typically made from rolled oats, desiccated coconut, flour, sugar, butter, a syrup-like sweetener, baking soda and boiling water. Historically, these biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) from World War I. The original recipes used ingredients that kept well during long sea voyages, which is why the biscuits were practical for sending to soldiers overseas.
Classic Anzac biscuits often contain no egg and use shelf-stable ingredients. This recipe follows that tradition and produces soft, chewy cookies rather than the thin, crisp version some recipes yield. Using a butter substitute could also make them suitable for a vegan diet.
Why I Love These Cookies
The combination of oats and shredded coconut gives excellent texture, while the honey and maple syrup add depth and complexity. Brown sugar and butter caramelize while baking, creating pockets of rich flavor. These cookies are intentionally chewy and moist, with edges that are just beginning to brown and centers that stay tender.
Ingredients
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats (not instant)
- Heaping 3/4 cup sweetened shredded coconut
- Pinch of salt (optional, to taste)
- 2 tablespoons boiling water
- 1 teaspoon baking soda
How to Make Anzac Biscuits
No mixer is required — everything is mixed by hand. Melt the butter, then stir in the brown sugar, honey and maple syrup. Add the flour, oats, coconut and optional salt and mix to combine.
In a small heatproof bowl, boil the water and carefully stir in the baking soda — it will bubble vigorously, so add slowly and stir to dissolve. Pour the water-baking soda mixture into the dry mixture and stir. The dough will resemble a loose streusel that compacts when pressed together.
Portion the dough into rounded mounds (a 2-inch cookie scoop works well). Flatten each mound slightly with the palm of your hand, cover with plastic wrap and refrigerate for at least 3 hours or up to 5 days. Chilling prevents excessive spreading and helps the flavors meld.
When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with a silicone mat or parchment paper and space the cookie mounds at least 2 inches apart. Bake for about 9 minutes, until the edges are set and just beginning to brown while the centers remain soft and glossy. For firmer, crisper cookies, bake 10–12 minutes. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Tips and Substitutions
- If you prefer drier, firmer cookies, reduce the liquid sweeteners to 1 tablespoon each of honey and maple syrup and bake 1–2 minutes longer.
- Use old-fashioned rolled oats, not quick or instant oats — the larger oats give texture and won’t absorb as much moisture.
- You can use unsweetened coconut, but the flavor and sweetness will change; adjust sugar or sweeteners as needed.
- Pure maple syrup is recommended; avoid imitation pancake syrups, which are typically corn-syrup based and lack depth of flavor.
- To make these vegan, substitute a high-quality vegan butter and ensure your sweeteners meet your dietary preferences.
Storage
Store baked cookies in an airtight container at room temperature for up to one week, or freeze for up to four months. Unbaked, portioned dough can be refrigerated for up to five days or frozen for up to four months — bake from chilled or slightly thawed dough as desired.
Recipe Summary
Yield: about 15 cookies. Prep time: 10 minutes plus chilling. Cook time: about 9 minutes per batch. Chill time: 3 hours (or overnight).
Instructions (Condensed)
- Melt ½ cup unsalted butter in a large microwave-safe bowl. Stir in 1 cup packed light brown sugar, 2 tbsp honey and 2 tbsp maple syrup.
- Add 1 cup all-purpose flour, 1 cup old-fashioned oats, heaping 3/4 cup sweetened shredded coconut and a pinch of salt; stir to combine.
- Heat 2 tbsp water until boiling. Carefully add 1 tsp baking soda to the boiling water — it will bubble — and stir to dissolve.
- Pour the water-baking soda mixture into the dough and stir. The mixture will feel loose but will compact when pressed.
- Form heaping 2-tablespoon mounds and flatten slightly. Refrigerate covered at least 3 hours.
- Preheat oven to 350°F. Place chilled mounds on lined baking sheets, 2 inches apart. Bake 9 minutes until edges set and just beginning to brown. Cool on the sheet 5 minutes, then transfer to a rack.
Nutrition (Per Cookie, Approx.)
Calories: 211; Carbohydrates: 28 g; Protein: 1 g; Fat: 8 g; Saturated Fat: 5 g; Sodium: 110 mg; Sugar: 19 g. Nutrition information is an approximation.
These chewy Anzac biscuits are an easy, no-mixer treat that showcase oats and coconut with a lightly caramelized, buttery sweetness. They’re great for potlucks, lunchboxes, or a simple afternoon snack.