Description
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.
Ingredients
- 1 cup Flaked Coconut
- 1 cup Old Fashioned Oats
- 1 cup All-purpose Flour
- ¾ cups Sugar
- ½ cups Unsalted Butter
- 2 Tablespoons Golden Syrup (or Dark Corn Syrup)
- 2 Tablespoons Very Hot Water
- 1 teaspoon Baking Soda
Preparation
Preheat oven to 350ºF. 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 oats, toasted coconut, flour and sugar. In a small microwaveable bowl, melt the butter. Whisk in golden syrup, hot water and baking soda. Slowly stir butter mixture into oat mixture, just until combined.
Using a 1-tablespoon cookie scoop or a rounded measuring tablespoon, roll 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.
