Easy coconut biscuits
These easy coconut biscuits are syrupy and chewy, superfast and so simple to make. They are a world away from the light and airy macaroon-like coconut cookies you may be used to. No, these coconut biscuits are substantial and ram-packed with oats, coconut, dark brown sugar and golden syrup. You could call them the love-child of an Aussie Anzac cookie and British flapjacks. With just a few simple ingredients you can have these coconut cookies on the coffee table in no time. They are also great for a filling snack on the go.
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Ingredients
- 225 grams oatmeal
- 150 grams all purpose flour
- 150 grams dark brown sugar
- 140 grams desiccated coconut
- 150 grams unsalted butter
- 4 tablespoons golden syrup - this equates to 80g
- 2 teaspoons vanilla extract
- 1 teaspoon bicarbonate of soda
- 3 tablespoons boiling water
Instructions
- Preheat the oven to 170℃/338℉/gas mark 3. Line two baking sheets with parchment paper.
- Combine together the oatmeal, flour, dark brown sugar and desiccated coconut in a large mixing bowl. Dark brown sugar can be a bit lumpy, so make sure you break up any clumps. Set aside.
- In a small saucepan, add the butter, golden syrup and vanilla extract. Over a gentle heat, melt all the ingredients together.
- Measure the boiling water into a small bowl and add the bicarbonate of soda. Give it a quick stir and immediately pour it into the melted butter mixture. It will foam a little.
- Make a well in the centre of the dry ingredients and pour in the butter mixture. Combine together with a large spoon. Ensure you incorporate all the dry ingredients hiding in the bottom of the bowl.
- With your hands, pinch off large pieces of cookie dough and roll them into balls. If you want to be precise you can weigh each dough ball. We opt for balls of 50g each, which will give you roughly 16 biscuits.
- Place the balls on the prepared baking sheet. With the palm of your hand, push down on the balls until they are about 1cm/0.4" thick. This is a rough dough due to the oatmeal, so, if you see any cracks on the sides of the biscuits as you flatten the dough balls, just pinch the cracks shut.
- Space the biscuits about 5cm/2" apart on the baking trays. These biscuits don't rise a great deal, so the way you shape them now is pretty much how they will come out of the oven.
- Bake for 14-15 minutes until the biscuits are light golden brown on top.
- Allow the biscuits to cool on their trays for 5-10 minutes before transferring them to a wire cooling rack.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 78mg | Potassium: 133mg | Fiber: 2g | Sugar: 15g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
