Anzac Biscuit Cookies with Coconut and Golden Syrup
Traditional Australian Anzac biscuits made crunchy with toasted coconut and sweetened with golden syrup, perfect with a cup of tea. This australian-inspired desserts ready in about 25 minutes layers rolled oats, all-purpose flour, desiccated coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 1 cup, packed brown sugar
- 125 g, melted unsalted butter
- 2 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, combine 1 1/2 cups rolled oats, 1 cup all-purpose flour, 1 cup desiccated coconut, 1 cup packed brown sugar, and 1/4 tsp salt. Stir until evenly mixed.
- Step 3: In a small bowl, dissolve 1 tsp baking soda in 2 tbsp boiling water. Immediately add 125 g melted unsalted butter and 2 tbsp golden syrup to the baking soda mixture and stir well.
- Step 4: Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
- Step 5: Using a tablespoon, scoop out dough and place spoonfuls onto prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon.
- Step 6: Bake for 12-15 minutes until golden brown and crisp around the edges.
- Step 7: Remove from oven and cool on trays for 5 minutes before transferring to wire racks to cool completely.
Frequently asked questions
How long does Anzac Biscuit Cookies with Coconut and Golden Syrup take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Anzac Biscuit Cookies with Coconut and Golden Syrup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Anzac Biscuit Cookies with Coconut and Golden Syrup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anzac Biscuit Cookies with Coconut and Golden Syrup for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Anzac Biscuit Cookies with Coconut and Golden Syrup?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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