Photo of Chewy coconut cookies by WW

Chewy coconut cookies

Points® value
Total Time
35 min
20 min
15 min
These iconic Australian treats – also known as Anzac biscuits – are easy to make, keep well and call on ingredients you’re likely to have in your storecupboard.


Quaker Rolled Oats

150 g, Whole road oats

Wholemeal Flour

160 g

Desiccated Coconut

80 g

Light Brown Sugar

100 g

Low Fat Spread

125 g

Golden Syrup

2 tablespoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 large baking trays with baking paper.
  2. In a large bowl, combine the oats, flour, coconut and brown sugar. Put the spread and golden syrup in a small pan with 60ml water and heat over a medium-low heat. Cook, stirring, for 2-3 minutes or until melted and combined. Remove from the heat and stir in the bicarbonate of soda, which will make the mixture foam up. Pour into the flour mixture and stir to combine.
  3. Using wet hands, roll tablespoonfuls of the mixture into balls and place on the prepared trays, spaced apart. Flatten the balls to about 5mm thickness and bake for 15 minutes or until crisp and golden. Set the biscuits aside on the trays for 5 minutes before transferring to a wire rack to cool.


Using wholemeal flour and whole rolled oats boosts the fibre content of these biscuits.