These delicious Anzac biscuits are oatmeal and coconut biscuits with crispy edges and soft centers. These are the perfect milk and coffee cookies and one of my all time favorites.
- 1 cup Grated coconut
- 1 cup Old fashioned oats
- 1 cup All purpose flour
- ¾ cups Sugar
- ½ cups Butter without salt
- 2 tablespoons Golden Syrup (or Black Corn Syrup)
- 2 tablespoons Very hot water
- 1 teaspoon Baking soda
Preheat the oven to 350ºF. Cover baking sheets with parchment paper or silicone baking mats.
Spread the coconut in a thin layer on a separate large baking sheet with a rim. Grill for 5 to 10 minutes or until golden brown, stirring several times to ensure even color.
In a large bowl, whisk together rolled oats, toasted coconut, flour and sugar. In a small microwave-safe bowl, melt the butter. Whisk together golden syrup, hot water and baking soda. Slowly stir butter mixture into oat mixture, until combined.
Using a rounding tablespoon or a rounded measuring tablespoon, roll into balls less than 1 inch. Space at least 2 1/2 inches apart on prepared baking sheets.
Bake for 10 minutes for soft cookies with slightly crispy edges. Bake for 14 minutes for crispy, crunchy cookies. Let cool on cookie sheet for 7-10 minutes before carefully removing to cookie cooling racks.