Anzac Biscuits (Modified)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made these cookies to use up some ingredients - but made modifications. The original recipe called for unsweetened coconut (2 cups) - I had sweetened coconut which I used decreasing the sugar to 3/4 cup (original recipe was 1 cup sugar). Original recipe called for 3T golden syrup -- didn't have any so used 3 T maple syrup. I found the recipe on Facebook but it was submitted by Saveur Magazine. Below is my changed recipe which came out pretty good if you are a coconut fan. Want to try the recipe again as written without my modifications”
2-3 dozen

Ingredients Nutrition

  • 2 14 cups oatmeal (I use slow cooking oatmeal, original recipe calls for rolled oats, but I think that is the same thin)
  • 2 cups coconut (see description, I used sweetened, but original recipe calls for unsweetened)
  • 1 12 cups flour
  • 34 cup sugar (original recipe calls for 1 cup)
  • 13 cup boiling water
  • 1 12 teaspoons baking soda
  • 10 12 tablespoons butter, unsalted
  • 3 tablespoons maple syrup (I used pure maple syrup, original recipe calls for golden syrup which is not available where I live)


  1. Heat oven to 350 degrees F.
  2. In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
  3. Stir water and baking soda in a measuring cup or small bowl. Set aside.
  4. Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
  5. Stir wet ingredients into dry ingredients.
  6. Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
  7. Bake for 15-20 minutes or until golden.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a