A delightful twist on the classic Anzac cookies, these golden oat coconut cookies are crispy, flavorful, and perfect for any occasion.
Preheat your oven to 350°F and prepare two baking sheets by lining them with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the oats, coconut, flour, and brown sugar until evenly mixed.
Ensure the dry ingredients are well combined for even flavor distribution.
Melt the butter and mix it with the honey and corn syrup in a small bowl.
Melt the butter gently to avoid burning it.
Dissolve the baking soda in the boiling water and add it to the wet mixture.
Adding the baking soda to boiling water helps it mix evenly into the dough.
Combine the wet ingredients with the dry ingredients and mix until a dough forms.
Mix until there are no dry spots, but avoid overmixing.
Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them about 3 inches apart.
Use a small ice cream scoop for uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheet for 1 minute before transferring them to wire racks to cool completely.
Cooling on the rack ensures the cookies stay crisp.
Store the cooled cookies in an airtight container and enjoy.
Proper storage keeps the cookies fresh for longer.
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