Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

Name: Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}
Prep time: 10 min
Cook time: 9 min
Total time: 3 h 19 min
Yield: 15 serving
Ingredients: ½ cup unsalted butter; 1 cup light brown sugar; 2 tablespoons honey; 2 tablespoons maple syrup; 1 cup all-purpose flour; 1 cup old-fashioned whole rolled oats; heaping 3/4 cup sweetened shredded coconut; pinch salt; 2 tablespoons boiling water; 1 teaspoon baking soda

User Reviews

4.7

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 19 mins
Servings
15
Calories
211 kcal
Course
Baked Goods
Cuisine
American

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

Jade Rice

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The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

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Ingredients

Servings

½ cup unsalted butter melted
1 cup light brown sugar packed
2 tablespoons honey golden syrup may be substituted
2 tablespoons maple syrup golden syrup may be substituted
1 cup all-purpose flour
1 cup old-fashioned whole rolled oats not instant or quick cook
heaping 3/4 cup sweetened shredded coconut
pinch salt optional and to taste
2 tablespoons boiling water
1 teaspoon baking soda

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Instructions

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the brown sugar, honey, maple, and stir to combine. (If you prefer drier cookies, reduce honey and maple to 1 tablespoon each)
Add the flour, oats, coconut, optional salt, and stir to combine; set aside.
In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute.
Slowly and very carefully add the baking soda to the water. Use caution because it will bubble up vigorously. Stir to dissolve the baking soda.
Pour water-baking soda mixture over dough and stir to combine. Dough will look like streusel topping. Fluffy and loose, but when squeezed together, compacts to form a dough.
Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds about halfway with your palm, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat.
Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 9 minutes, or until edges have set and will be just beginning to brown (the coconut in the dough is prone to burning so watch them) and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool; bake for 10 to 12 minutes if you like firmer, crisper cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for exactly 9 minutes).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

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Serving 1 Calories 211kcal (11%) Carbohydrates 28g (9%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Cholesterol 16mg (5%) Sodium 110mg (5%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 211 kcal

% Daily Value*

Serving	1
Calories	211kcal	11%
Carbohydrates	28g	9%
Protein	1g	2%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Cholesterol	16mg	5%
Sodium	110mg	5%
Fiber	1g	4%
Sugar	19g	38%