Anzac Cookies: Coconut, Oat and Macaroon Biscuits

5 from 2 votes
Cook Time 10 minutes
Rest Time 12 minutes
Total Time 22 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 391 kcal


  • 130 g Wholemeal spelt flour
  • 60 g Oatmeal
  • 50 g Desiccated coconut
  • 90 g Raisins
  • 70 g Raw cane sugar
  • 100 g Butter or coconut oil
  • 1 Msp Soda or tartar baking powder
  • 2 tbsp Maple syrup


  • Mix all ingredients except the raisins into a crumbly dough. It is best to melt butter or coconut oil beforehand. If the dough is too dry, add 1-2 tablespoons of water if necessary. Knead in the raisins and then place small heaps with a tablespoon next to each other on a baking sheet lined with baking paper and press each round and flat.
  • Bake in a preheated oven at 190 degrees (or convection 170 degrees) for about 10 - 13 minutes until golden brown. Then let it cool down and store it in a tin can. The shelf life is about a week.


Serving: 100gCalories: 391kcalCarbohydrates: 65.8gProtein: 4.4gFat: 11.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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