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. :)
4 stars for flavor. I'm not what I did wrong here, but I made a mess! Maybe my stick of butter was too big, or if the weather was too hot, but these cookies came out way too thin, like potato chips, and spread out a lot. We really liked the flavor so I'll make them again, this time adding a little more flour and less butter. Made and reviewed for Dining Daredevils & ZWT 5.
Very good recipe!! I was a bit nervous to begin with because the cookie dough seemed so dry and crumbly but they turned out wonderfully! I used oil and I didn't have any problems taking them off of the sheets. Such a simple good recipe. I did substitute unsweetened coconut instead and put a splash of half-n-half in. Thanks for sharing this recipe. Made for ZWT5
These are light and delicate cookies and they really are perfect for teatime or "coffee" hour! I would strongly recommend using parchment paper on the baking sheets due to the delicate texture of the cookies. Used agave nectar instead of honey for no other reason than it was closer to me than the jar of honey. My first time baking Anzacs! thanks! Reviewed for ZWT 2009.