I really hope I didn’t just scare you coconut haters away! I almost left the word “coconut” out of the title for these Buttery Coconut Oatmeal Cookies because I know feelings can be oh so strong. I’m just going to have to trust that those of you who need these cookies will make them, and those who don’t will just have to miss out (looking at you, Dad).
These cookies have the most delicious buttery, caramelized flavor. They are inspired by Anzac biscuits, native to Australia. They would typically include golden syrup, which I don’t have. It’s available on Amazon, but I didn’t want to wait. So instead, I used light corn syrup and substituted brown sugar for some of the granulated sugar. I’ve never had a traditional Anzac biscuit, but these turned out so well I had to share them!
These Buttery Coconut Oatmeal Cookies have a thin, crisp edge and a soft chewy center. Adding coconut to cookies is magic when it comes to creating that soft, chewy texture! Cory didn’t even know there was coconut in these at first bite.
These Buttery Coconut Oatmeal Cookies will keep for several days in an airtight container. They will also travel well and would make a wonderful snack to take on a hike or picnic. Your morning cup of coffee would be a great pairing with a few cookies, and at least there are oats involved!
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these are for you! I hope they bring you much joy as you spend time in your own lovely little kitchen.
PrintButtery Coconut Oatmeal Cookies
If you love thin, crisp-edged, buttery, chewy, sweet and salty cookies, these Buttery Coconut Oatmeal Cookies are for you!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3/4 cup sweetened coconut
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 egg
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- To the bowl of an electric mixer, add oats, flour, granulated sugar, brown sugar, coconut, salt and baking soda. Mix on medium low speed for 1 minute.
- In the meantime, add butter and corn syrup to a small saucepan and heat until melted over medium high heat. Bring the mixture to a boil for one minute and then remove from heat.
- Slowly drizzle the butter mixture into the flour mixture, mixing on medium low speed. The mixture will be crumbly. Add the egg, and mix again until a dough comes together.
- Roll the dough into tablespoon sized balls, and place on the parchment lined baking sheet (12 per sheet). Bake at 350 degrees for 10-11 minutes, or until the cookies are golden brown, with a slightly pale center. They will brown quickly, so keep a close watch toward the end of the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 6.7g
- Sodium: 94mg
- Fat: 4g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.1g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 0.6g
- Protein: 1.1g
- Cholesterol: 14mg
I make a similar cookie and my boyfriend says they are his favorite. His roommate who doesn’t even like coconut says they are delicious too and that the coconut texture is agreeable in them.
Haha! I wish even the coconut haters would just try them! These are just the perfect cookie to me!
We celebrate ANZAC Day here in Texas because my husbands grandfather fought at Gallipoli. These were the perfect ANZAC bisquits for the late celebration. I didn’t have golden syrup either so I used the corn syrup.
Thanks for making these possible. They were delicious!
That is so neat, Joanne! I know these are definitely not authentic, but I wanted to try and make something similar with what had on hand. I’m so glad you liked them, and thank you for taking the time to let me know how they turned out.
OMG. These are delicious. My husband said this is the best cookie that I ever made. I ended up making 3 batches. My husband ate almost one batch after lunch. Thank goodness he’s fit. I think i will be making them often. He said I don’t have to buy him any cookies anymore…these are the ones.
Oh wow!!! So glad they were a hit. Thanks so much for letting me know!
(Question ) Can’t wait to try this! I happened to find golden syrup at our market (though no all-purpose flour, thank you covid -19 !). Would you recommend any changes to your recipe here if I’m using golden syrup instead of light corn syrup? Thank you!
kristina
Hi Kristina, lucky you! I suspect using the authentic golden syrup will only intensify the caramel-y flavor in these. I wouldn’t make any changes, just swap it for the corn syrup. I’m anxious to see what you think! Enjoy!
These are delightful! I have made them 2 days in a row. They are a great pandemic treat! I have dropped off 2 batches on the door steps of my sister and a close friend. Got rave reviews!
So glad to hear these cookies were a hit! Thanks for sharing!
These are wonderful! Quite possibly the easiest cookie I ever made…mix dry ingredients, boil butter w corn syrup, mix into dry ingredients, add egg, scoop & bake…couldn’t be easier with huge payoff!! Not too sweet, not too coconut- y and chewy. Great!
Thank you so much Barbara!
Can I sub an alternative instead of corn syrup? Such as honey or maple syrup?
Hi Lisa, I haven’t tried honey or syrup, but Nagi, from Recipe Tin Eats, says you can sub honey and molasses. Check out her recipe here.
https://www.recipetineats.com/anzac-biscuits-golden-oatmeal-cookies/
If you want go low sodium..can you use either salt or the baking soda? Or just use less
Is there any substitute to the egg ??
I substituted the egg with a “flax” egg like I do with all recipes that call for egg. They are a great binder and there’s no difference.
I made these and they were a hit in my community. Now the Gluten Free folks want some. Anyone tried this with GF flour. What adjustments did you make? Thanks.
Love these so much!! My friend makes these perfectly. I tried making them with pamela’s gf baking and pancake mix but got a really wet dough. Any suggestions for gluten free adaptation?
Sorry, I don’t have any experience with gluten free substitutes.
Dayammmmn. I knew these were the ones I was looking for. You can really get some street cred with this recipe. Everything a cookie should be.
They are that good, so glad you agree!
Lovely this is the best recipe ever. Couldn’t stop eating these cookies Yum yum the best part is that they are so nutritional!
Even here in Zimbabwe they are delicious. Those of my household who don’t like biscuits are waking up at odd hours to get one
I made these cookies and wow! I was looking for a cookie that my grandmother made when I was little and these reminded me of them. Taste like a piece of my childhood 😊. Thanks for publishing this recipe ❤
Nice cookie, chewy and not too sweet. The only thing I may do the next time I bake them is add a tsp of vanilla. I love vanilla!
These are great! I didn’t have sweetened coconut so I had to improvise with unsweetened coconut. I also added some toasted pecans & they turned out really yummy. This recipe is well balanced and comes together easily. I think this one will stay in rotation at my house!
I used 1Tbsp of honey and 1Tbsp molasses in place of the corn syrup and they turned out amazing!! They didn’t get flat like yours? So when they came out of the oven, I pressed them down with the bottom of a large measuring cup and sprinkled the tops with fleur de sel (chunky salt). So delicious!!
I have this recipe saved & I love it! I always brown the butter before adding the corn syrup and it adds a bit more depth of flavor!
Thanks for the recipe!!
Excellent! Wow, these were so good. I baked these today with no deviation from the recipe. I made giant cookies and then sliced strips of each cookie to make them a little different and fun – more dunkable for milk or tea. Will definitely make again.
I also found golden syrup but I increased the coconut to a full cup (love coconut) with just a little more butter, not much but just enough to moisten the dough (if I had to guess about 1 1/2 tblsp). Sooo good. My friend is gluten free as well as lactose intolerant. Made a batch with gf butter and bobs gf flour. Tasted all right to me ( friend really liked them). I’m just glad I don’t have an intolerance to anything because a lot of the richness was missing. She received the whole batch – the one I ate to “taste-test”.
Wonderful recipe… made this today but with some variations .. came out well 🙂
These are so good. I’ve made them twice, and will make them again but I will add just a little more flour. Mine turned out very flat, but still delicious.
Can you use maple syrup instead of corn syrup ??
I’m not a coconut person but wanted a new cookie for the holidays.
OMG
This cookie knocked me over
I ate 3 and went for the fourth
My new favorite cookie ever
I shared them with a few people and now I have 6 more batches I need to make for gifts
Thanks
Best Cookie This Year
Rebecca
Rebecca Maple syrup would be too thin for this recipe, try to get genuine Golden syrup as it is very viscous and is integral to the depth of flavour.
I am in Australia where these biscuits originated, named Anzacs in honour of Australian & New Zealand soldiers in WW1. They are a delicious favourite here, trouble is you can’t stop at one.
Was worried at first as the batter was so ‘wet’ and I was afraid the cookies would spread out too thin. But no worries! The cookies were beautiful, crispy golden on the edges, chewy in the center. I have tried many oatmeal coconut cookie recipes but never found The One until now!! Yum, yum, yum. Made a batch yesterday (all gone) and making another today to go along with a bouquet of flowers for a friend’s birthday.
Excellent recipe… I did add a pinch more oats, my dough looked a little wet. (Probably due to the huge egg I used). Perfect balance of chewy and crunchy. Would like to replace the corn syrup and use golden syrup and see what the difference is… next time… let ya all know!
I cooked mine a little longer because I wanted some color on them. Because of that, mine are a little crunchier, but still have a little chewiness too. Great flavor! Will make again!
Frys in the Phoenix area have Golden syrup, so does World market. I’m going to try these and use the golden syrup. I’ve actually bought Anzac cookies from world market too.
These are ANZAC biscuits