Anzac Cookies

Beth Pierce


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. I love to include them on my cookie serving trays


☆☆☆☆☆ 0 votes

10 Min
10 Min


  • 1 c
    flaked coconut
  • 1 c
    old fashioned oats
  • 1 c
    all purpose flour
  • 3/4 c
  • 1/2 c
    unsalted butter
  • 2 Tbsp
    golden syrup (or dark corn syrup)
  • 2 Tbsp
    very hot water
  • 1 tsp
    baking soda

How to Make Anzac Cookies


  1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. In a large bowl whisk together oats, toasted coconut, flour and sugar. In a small microwaveable bowl melt the butter. Whisk in the golden syrup, hot water and baking soda. Slowly stir the butter mixture into the oat mixture; stir just until combined.
  4. Using a 1 tablespoon cookie scoop or a rounded measuring tablespoon roll them 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
  5. Cool on the cookie sheet for 7-10 minutes before carefully removing them to cookie cooling racks.

Printable Recipe Card

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