A few months ago at my bridal shower, our awesome friends gifted us with a recipe book compiled from their favorite or easy family recipes. After a summer of honeymoon traveling and general summertime lounging, I’m finally getting around to cooking and baking more, so I pulled out the book for some recipe inspirations. The first recipe I decided to try is one from my favorite hostess, Stephanie (you can see other recipes from her here and here). She gave us her family’s recipe for Anzac cookies. A little anzac cookie history from Steph: “The name Anzac comes from the nickname given to WWI soldiers in the Australian and New Zealand Army Corps. This easy oatmeal coconut drop cookie is flavored with golden syrup. The best-known brand is Lyle’s, which can be found in the gourmet section of most grocery stores. Honey can be substituted, but nothing quite matches Lyle’s!”
I had never heard of Lyle’s golden syrup, so I was intrigued—first time food! 🙂 I managed to track it down near the honey at my local Shaws. I ended up getting it for free, since the shelf tag stated it was on sale, but it rang up at full price. Store policy says you get the item for free when this happens—take that Coupon Mom! Lesson: always be sure to check your receipt pricing, and pay attention to the shelf pricing as well! Read that receipt like Dick Tracey.
These little coconut oatmeal cookies are also called biscuits, and they’re really easy to make from scratch. The end result is a moist chewy cookie that tastes like happiness. Between the oatmeal, the coconut, and the syrup, they remind me of fall and pecan pie, so they are a great cookie to bake soon, as the weather starts to get crisper. Try ’em out!
Coconut Oatmeal Anzac Cookies
Prep Time: 10 minutes
Cook Time: 10-13 minutes per batch
Total Time: 10 minutes
Yield: 3 dozen
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 cup grated/flaked unsweetened coconut
- 1/2 cup butter
- 3 tablespoons Lyle’s golden syrup
- 1 teaspoon baking soda
- Preheat oven to 325*F. Grease 3 large baking sheets. In a large bowl, combine oats, flour, sugar, salt and coconut.
- In a small saucepan, combine butter and golden syrup. Stir occasionally over medium heat until butter is melted. Add baking soda and stir (will puff up – McBride family trick!). Immediately pour into flour mixture and stir to combine.
- Gather dough into well-rounded teaspoons (add a tiny bit of water if too crumbly). Place 1-1/2 inch apart on prepared baking sheets.
- Bake 10-13 minutes or until golden brown. Remove from oven and let cool. Cool on racks. Store in airtight container at room temperature 1 week. Freeze for longer storage.
Note: I got 2 dozen cookies out of this, versus 3 dozen as stated in the yield, so if you want 3 dozen, follow the teaspoon-sized recommendation. Mine were probably about 1″ sized balls, which gave me 2 dozen.