Australian Oat-Coconut Cookies (Anzac Biscuits)
- Makes24 cookies
- Cook Time30 minutes
- 1
Toasting the coconut and the oats deepened the flavor of the biscuits. Honey and dark brown sugar stood in for traditional golden syrup. Be sure to have all the ingredients measured beforehand; it’s important to combine everything as soon as possible after the baking soda has been incorporated into the wet ingredients. Underbaking the cookies gave them chewy centers. An oiled 1 tablespoon measuring spoon helped portion out the cookies.
Don’t roll these cookies into balls. It will knock the air out of them and result in a dense cookie.
Step 1
Heat the oven to 350ºF with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment.
In a large skillet over medium-high, toast the oats, stirring often, until fragrant and beginning to brown, about 5 minutes. Reduce the heat to medium-low and add the coconut.
Toast until golden, stirring constantly, 1 to 2 minutes. Transfer to a large bowl. Stir in the flour. Wipe out the skillet.
Step 2
Return the skillet to medium-low heat and add the butter, sugar, coffee, honey, vanilla and zest.
Cook, whisking, until butter melts and the mixture begins to boil. Off heat, add the baking soda and stir until completely mixed, pale and foamy. Add to the oatmeal mixture and stir until just combined.
Step 3
Scoop or drop heaping tablespoons of dough, spaced about 2 inches apart, onto the prepared baking sheets.
Bake until the cookies have risen and are deep golden brown but still soft at the center, 8 to 10 minutes, switching and rotating the pans halfway through.
Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
