Coconut ANZaC Biscuits Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
- 3/4 c all-purpose flour
- 1 1/2 c rolled oats
- 3/4 c turbinado sugar
- 1/2 c flaked coconut
- 1/2 c chopped and toasted macadamia nuts
- 2 tbsp water
- 1 tbsp honey
- 1 tsp baking soda
- 1/2 c coconut oil
How to make Coconut ANZaC Biscuits
While ANZAC stands for "Australian & New Zealand Army Corps" and traditionally ANZAC Biscuits are a legally-protected entity (unless fully true to the recipe), these ANZaC biscuits are a slight variation to make the recipe slightly healthier, replacing the white sugar and butter with better alternatives. The use of coconut oil instead of butter also lends a much stronger coconut flavor to the biscuit.
- Preheat oven to 325 degrees fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl combine flour, oats, sugar, coconut, and macadamia nuts.
- In a small saucepan, combine the water, honey, and baking soda. Bring to a boil, then add the coconut oil, stirring until it melts. Set aside for 5 minutes.
- Stir the liquid mixture into the flour mixture. Using a large spoon, scoop about a tablespoon's worth of dough and press into the spoon. Remove from the spoon and place on parchment paper, about 3 cm apart from other biscuits.
- Bake for 12 to 15 minutes, depending on how chewy or crunchy you prefer (15 being crunchy). Remove from the baking sheet to cool on wire racks.