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Bizarre name I know but it’s a thing in Australia and New Zealand. You can read all about the history here. All I know for certain is this is an absolutely delicious cookie. One of my go-tos and one we were first introduced to by a friend’s mom in junior high. Of all the cookies I’ve made (like last year’s Norwegian Krumkake Cookies), these Anzac Biscuit Cookies are certainly not the prettiest. But boy are they good. Chewy and crisp around the edge, soft and flavorful in the middle. A must bake in my opinion and a real crowd-pleaser.

The recipe calls for sweetened shredded coconut but don’t let that deter you if you don’t love the taste of coconut. I don’t usually but really what you get from the coconut is an inconspicuous flavor add and lots of chewiness. Now the usual brand of sweetened coconut is Bakers, at least in my grocery stores. I tried buying it at the store but hated the ingredient list so much that I vowed to figure out how to make it from scratch using just regular organic shredded coconut.  It was honestly easy and didn’t change the flavor or texture of this delicious Anzac Biscuit Cookie.

INGREDIENTS

1 C Rolled Oats

1 C All Purpose Flour

1/2 C Brown Sugar

1/2 C Granulated Sugar

1 C Shredded Sweetened Coconut (recipe below)

1/2 C Salted Butter (1 Stick)

1 Tbsp Corn Syrup

1 tsp Baking Soda

1/4 tsp Salt

2 Tbsp Boiling Water

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Sweetened Shredded Coconut

1 C Unsweetened Shredded Organic Coconut + 1/4 C Granulated Sugar + 3 Tbsp Coconut Oil pulsed together in a food processor or blender just until combined.

INSTRUCTIONS

Start by heating your oven to 325 degrees and line a baking sheet with parchment or a silpat liner.

Melt butter and add in the corn syrup and boiling water, mixing to combine. Using a hand held mixer, drizzle the liquid over the brown sugar and granulated sugar in a large mixing bowl beating to combine and fluffier, about 1 minute. In a separate bowl combine flour, baking soda, salt, oats and shredded coconut.

Add the dry ingredients and mix just until the dough comes together.

On your prepared baking sheet place small spoonfuls of the cookie dough. The cookie will spread out flat as it bakes so don’t crowd the pan.

Bake for 15-20 minutes until the edges are golden brown and the center isn’t too doughy. I pull them out while the center is still soft and let them sit on the pan for a few minutes before moving to a cooling rack. Over baking these cookies makes them crispy rather than chewy.

These Anzac Biscuit Cookies are sure to be a hit at your holiday cookie exchanges or in the office at work. Enjoy them! And be sure to pop over and satisfy your sweet tooth with any myriad of the deliciousness on this last blog hop of the year. Thank you for having me ladies! And thank you Ruthie of Ruth Eileen Photography for capturing this holiday baking spree.