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An Aussie staple of coconut, oats, flour, and golden syrup
Milk Street Bowtie Australian Oat-Coconut Cookies (Anzac Biscuits)

Australian Oat-Coconut Cookies (Anzac Biscuits)

30 minutes

Free

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.

100 grams (1¼ cups) old-fashioned rolled oats
98 grams (1¼ cups) unsweetened shredded coconut
156 grams (1 cup) whole-wheat flour
10 tablespoons (1¼ sticks) salted butter
99 grams (½ cup packed) dark brown sugar
1/4 cup brewed coffee
3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon baking soda
Ingredients
  • 100

    grams (1¼ cups) old-fashioned rolled oats

  • 98

    grams (1¼ cups) unsweetened shredded coconut

  • 156

    grams (1 cup) whole-wheat flour

  • 10

    tablespoons (1¼ sticks) salted butter

  • 99

    grams (½ cup packed) dark brown sugar

  • ¼

    cup brewed coffee

  • 3

    tablespoons honey

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon grated orange zest

  • 1

    teaspoon baking soda

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Australian Oat-Coconut Cookies (Anzac Biscuits)

Get Ready to Cook

24

cookies

30 minutes

Tip

Don’t roll these cookies into balls. It will knock the air out of them and result in a dense cookie.

Ingredients
  • 100

    grams (1¼ cups) old-fashioned rolled oats

  • 98

    grams (1¼ cups) unsweetened shredded coconut

  • 156

    grams (1 cup) whole-wheat flour

  • 10

    tablespoons (1¼ sticks) salted butter

  • 99

    grams (½ cup packed) dark brown sugar

  • ¼

    cup brewed coffee

  • 3

    tablespoons honey

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon grated orange zest

  • 1

    teaspoon baking soda

Step 1 of 3

Toast the oats

100
grams (1¼ cups) old-fashioned rolled oats
98
grams (1¼ cups) unsweetened shredded coconut
156
grams (1 cup) whole-wheat flour

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 of 3

Cook the oatmeal mixture

10
tablespoons (1¼ sticks) salted butter
99
grams (½ cup packed) dark brown sugar
¼
cup brewed coffee
3
tablespoons honey
2
teaspoons vanilla extract
1
teaspoon grated orange zest
1
teaspoon baking soda

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 of 3

Bake the cookies, cool and serve

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.

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