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. 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 Cookie (also commonly referred to as an Anzac Biscuit) you really should. For oatmeal and coconut lovers this is a must try. This delectable little treat can be cooked fairly soft at about ten minutes or fairly crispy at about fourteen minutes. I honestly like them both ways but I would suggest that you cook a few each way and decide which way you like them best.
How do you make Anzac cookies?
First start by toasting your coconut in the oven for about 5 to 10 minutes. Check on it frequently and toss to brown evenly. Then let cool for just a few minutes.
Now in a large bowl whisk together the oats, toasted coconut, flour and sugar. In a smaller microwaveable bowl melt the butter. Whisk in the golden syrup, hot water and baking soda. It might bubble just a bit but that is perfectly fine. Now slowly stir the butter mixture into the oat mixture and stir just until combined.
Using a 1 tablespoon cookie scoop or a rounded measuring tablespoon roll them into balls. 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.
Helpful tips for making Anzac Cookies
- Always preheat your oven and load the cookies on the middle rack in the center of the oven.
- Cover your baking sheets with parchment paper or silicone baking mats. It helps the cookies bake evenly, brown better and lift off the cookie sheet without breaking.
- Let the cookies cool for 5-10 minutes before moving to cookie cooling racks.
- 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 like 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 oats not quick oats for a good chewy cookie.
- You can substitute with dark corn syrup 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 baking time for these cookies. Perhaps you will like them soft or good and crispy.
Other cookie recipe you will love!
- Oatmeal Peanut Butter Cookies
- Peanut Butter Blossom Cookies
- Salty and Sweet Cashew Toffee Cookies
- Lemon Gooey Butter Cookies
- Twix Cookies
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.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: dessert cookies
- Method: bake
- Cuisine: Australian
- 1 cup flaked coconut
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 2 tablespoons golden syrup (or dark corn syrup)
- 2 tablespoons very hot water
- 1 teaspoon baking soda
- Preheat oven to 350 degrees. 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 together oats, toasted coconut, flour and sugar. In a small microwaveable bowl melt the butter. Whisk in the golden syrup, hot water and baking soda. Slowly stir the butter mixture into the oat mixture; stir just until combined.
- Using a 1 tablespoon cookie scoop or a rounded measuring tablespoon roll them 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.
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