No-Bake Anzac Biscuit Bars with Toasted Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A chewy, sweet Australian treat combining the flavors of traditional Anzac biscuits into easy-to-make no-bake bars featuring toasted coconut and oats. This australian-inspired desserts ready in about 22 minutes layers (180 g) rolled oats, (80 g) shredded coconut, unsweetened, (200 g) brown sugar 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 180 calories and feeds 16, 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.

Prep: 15 min Cook: 7 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Spread 1 cup shredded unsweetened coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, stirring once halfway through until golden and fragrant. Remove and let cool.
  2. Step 2: In a large bowl, combine 2 cups rolled oats, 1 cup brown sugar, 1 cup all-purpose flour, and the toasted coconut.
  3. Step 3: In a small saucepan over low heat, melt 1/2 cup unsalted butter with 1/3 cup golden syrup until smooth. In a separate small bowl, dissolve 1 tsp baking soda in 2 tbsp hot water, then stir this into the melted butter mixture.
  4. Step 4: Pour the wet mixture into the dry ingredients and add 1 tsp vanilla extract. Stir thoroughly until a sticky dough forms.
  5. Step 5: Line an 8x8-inch square baking pan with parchment paper. Press the mixture firmly and evenly into the pan.
  6. Step 6: Refrigerate the pan for at least 2 hours until the bars are set.
  7. Step 7: Remove from the fridge and cut into 16 bars. Store in an airtight container at room temperature.

Frequently asked questions

How long does No-Bake Anzac Biscuit Bars with Toasted Coconut take to make?

Total time is about 22 minutes (15 min prep + 7 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 No-Bake Anzac Biscuit Bars with Toasted Coconut?

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 No-Bake Anzac Biscuit Bars with Toasted Coconut?

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 No-Bake Anzac Biscuit Bars with Toasted Coconut for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 No-Bake Anzac Biscuit Bars with Toasted Coconut?

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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