These classic buttery Australian-Kiwi oat cookies are flavored with shredded coconut and sweet golden syrup as flavorful as molasses. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Anzac Biscuits.
Heat oven to 350°. Whisk oats, coconut, flour, and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1-qt. saucepan over medium heat; add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Using a 1-oz. scoop or 2 tablespoons, drop cookies onto parchment paper-lined baking sheets. Bake until golden, 15–20 minutes.