Anzac biscuits, those chewy, oaty delights, hold a special place in the hearts (and kitchens!) of many. But have you ever tried their irresistible cousin, the coconut Anzac biscuit? Imagine the classic recipe taken up a notch with the sweet, nutty flavour and delightful chewiness of coconut. They’re incredibly easy to make, and each bite offers a taste of history and a whole lot of deliciousness.
A Bite of History
Before we delve into the baking, let’s take a quick trip back in time. Anzac biscuits have a fascinating history dating back to World War I. Wives and mothers would bake these cookies to send to their loved ones fighting overseas, as the ingredients travelled well and the biscuits kept for ages. Adding coconut was a way to add a touch of sweetness and richness to these wartime treats.
Ingredients for Irresistible Coconut Anzac Biscuits
Here’s what you’ll need to gather to create these delightful cookies:
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup sugar (I like to use raw sugar for a slight caramel note, but white is fine too!)
- 125g unsalted butter, cubed
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
Optional additions for extra flavour:
- A pinch of salt
- 1/2 teaspoon ground cinnamon
Equipment You’ll Need:
- Large mixing bowl
- Saucepan
- Baking tray
- Baking paper
- Wire rack for cooling
Let’s Get Baking!
These biscuits are incredibly simple to make. Follow these easy steps:
- Preheat and prep: Preheat your oven to 170°C (150°C fan-forced) and line a baking tray with baking paper.
- Combine the dry ingredients: In your large mixing bowl, combine the flour, oats, coconut and sugar.
- Melt and mix: In your saucepan over low heat, gently melt together the butter and golden syrup. Once melted, remove from the heat and stir in the baking soda dissolved in the boiling water (it will froth a little, that’s normal!).
- Combine wet and dry: Pour the butter mixture into the dry ingredients and mix well until a sticky dough forms.
- Spoon and bake: Roll tablespoons of the mixture into balls and place them onto your prepared baking tray, leaving a little room for spreading. Gently flatten each ball with a fork.
- Bake until golden: Bake for 12-15 minutes, or until golden brown. Keep a close eye on them, as oven temperatures can vary.
- Cool and enjoy: Allow the biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Tips and Tricks for Perfect Coconut Anzac Biscuits:
- Don’t overmix the dough: Once you’ve added the wet ingredients to the dry, mix just until combined. Overmixing can lead to tough biscuits.
- Golden syrup substitute: If you can’t find golden syrup, you can substitute it with honey or maple syrup.
- Storage: Store your coconut Anzac biscuits in an airtight container at room temperature for up to a week. They also freeze well!
FAQs about Coconut Anzac Biscuits:
Can I use quick oats instead of rolled oats?
While you can use quick oats, rolled oats are traditional and will give you the best texture.
My biscuits turned out quite hard, why is that?
Overbaking is the most likely culprit for hard Anzac biscuits. Make sure to keep a close eye on them and take them out of the oven as soon as they start to turn golden brown.
Can I add other ingredients to my Anzac biscuits?
Absolutely! Chopped macadamias, dried cranberries, and white chocolate chips all make delicious additions.
More Delicious Biscuit Recipes to Explore:
If you enjoyed these coconut Anzac biscuits, you might also like our classic Anzac biscuit recipe. And for another twist on a classic, check out our recipe for [chewy oatmeal raisin cookies](link to a relevant recipe on your website).
Time to Get Baking!
There you have it – a taste of history ready to be enjoyed with a cuppa! These coconut Anzac biscuits are sure to become a family favourite. Happy baking!
