Prep 20 mins
Cook 15 mins
This is based on a recipe from Beatrice Ojakangas’, Great Holiday Baking Book. She explains, “Australians still participate in the tradition of four o’clock afternoon tea, which can be a simple or formal occasion, and features a selection of sandwiches, scones, cookies, and cakes that are fancy and plain. This is the time to rest and ‘restoke the furnace.’ These thin, crisp oat and coconut drop cookies are a welcome part of the simplest or most elaborate tea." I haven’t yet tried this.
- Preheat oven to 350°F Lightly grease two baking sheets or cover them with parchment paper.
- In a medium-sized bowl, mix well oats, coconut, flour, and sugar. Mix in butter and honey.
- In a small bowl, mix boiling water and baking soda together and add to the flour mixture.
- Drop rounded teaspoonfuls of dough 3 inches apart onto prepared baking sheets.
- Bake for 10 to 12 minutes, until crisp and golden brown.
- Cool on the baking sheet for 30 seconds. Loosen with a thin spatula and cool on wire racks. If the cookies stick to the sheet, return to the oven for 1 minute, then loosen with a spatula.
- When cool, store in an airtight container.
Yum - these are delicious! Really good, will be making these again.
What a great cookie recipe. We loved them. I made my cookies extra large, they spread nicely, had a great texture and tasted amazing. I greased my pan and didn't have any problems removing them. Love coconut and oatmeal together, these certainly didn't disappoint. They were quick and easy to make. Thanks for sharing a recipe, that I shared with my friends and neighbors. We all enjoyed them very much and I managed to grab the last cookie. :)
Just wanted to add a note about these biscuits... The Anzac cookies originated from when the Australian soldiers were fighting in Vietnam and the wives sent over these biscuits. We call them biscuits, not cookies in Australia, and Anzac stands for Australia New Zealand Army Corp. :)