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Seriously, you folks need these Honey Coconut Cookies in your life, stat! If you love honey and adore coconut, and you’re looking for the perfect excuse to combine the two, then this Honey Coconut Cookie recipe is for you.
I made one batch and nearly ate all the cookies in one sitting. I was in love with the flavor. I think Kieran was lucky enough to get 2 cookies but I devoured the rest. When I made a second batch, so I had something to photograph for this post, I begged Kieran to hide them from me. The Honey Coconut Cookies were too alluring, my willpower was rendered useless against them.
Kieran saved the day, not to mention my waist line, by taking the remaining cookies to his work. His one co-worker loved the cookies so much, he inhaled them even though he’s allergic to coconut!!
Kieran was like, Umm, hey man, Christina made those cookies with shredded coconut! You might not want to eat those.
His co-worker shrugged it off and said, It’s OK, there’s a hospital nearby, I’ll chance it!
You guys! This guy risked his life because these Honey Coconut Cookies are that addicting! Be warned, once you make this recipe, these cookies will dictate your life.
You should all know by now that I’m a cookie dough bandit, I can not and never will be, trusted around cookie dough. If there is cookie dough in my house, I WILL eat it, salmonella be damned. I’m pushing 40, so if I haven’t contracted salmonella by now, that automatically means my body has built up a resistance, and I’m immune to the poisoning. Right? I mean, that’s just bulletproof logic.
This Honey Coconut Cookie recipe doesn’t feature eggs, so I’m allowed to munch on as much dough as I want. SCORE! FIST PUMP!!
Dude, I practically face planted into the bowl of this crazy delicious cookie dough. Shit, I’m amazed I had dough leftover to make any cookies with! This particular cookie recipe has a rich buttery taste accompanied by the perfect amount of sweetness from the brown sugar, coconut, and honey. GAH!!! I’m craving these cookies so hard right now! I need to make a new batch ASAP!! I’m practically rocking back and forth in a corner whispering my precious over and over again. I got it bad for these cookies you guys.
Speaking of no eggs, this Honey Coconut Cookie recipe is vegan-friendly too! Swap out the butter for coconut oil (or your favorite vegan substitute for butter) and you have the perfect vegan treat!
Have a gluten allergy? Swap out the regular flour for rice flour, or coconut flour, or your favorite brand of gluten-free flour. I made the Honey Coconut Cookies with regular flour, then the next batch with rice flour. The rice flour had a slightly grittier texture to it, but I didn’t care. I mean, fuck it, if’ it’s a Honey Coconut Cookie, that tasty son of a bitch is going down my hatch! #amirite
Want to hear something cool about the origins of this cookie recipe? The technical name is Anzac Biscuit. There’s a debate on the TRUE origin of this cookie, here’s what I quickly found online:
ANZAC was the name given to the Australian and New Zealand Army Corps soldiers who landed on the Gallipoli Peninsula in Turkey early on the morning of 25 April 1915 during the First World War (1914-1918). An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, shredded coconut, sugar, butter, golden syrup, baking soda and boiling water. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
It’s a popular myth that they’re called Anzac biscuits because they were shipped to the Anzac soldiers during the war. However, while it’s true that they travel excellently and don’t contain any ingredients that easily spoil, the name “Anzac biscuits” didn’t meet up with these buttery, oaty cookies until the 1920s. In reality, the biscuits were more often made at home to sell for fundraising, or to serve at fetes and other events held to raise money for the war effort, and it’s this connection between the biscuits and the war that led to the use of the name “Anzacs”.
Whether the cookies were shipped to the soldiers or made at home to help fundraise the war effort, whoever originally came up with this recipe, came up with a damn good one.
I don’t call my version of this cookie Anzac due to my alterations. Anzac cookies are traditionally made with Golden Syrup. Golden Syrup is a thick, amber-colored form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. I didn’t feel like buying Golden Syrup so I used honey instead. I enjoy cinnamon and allspice so I included those 2 spices in the recipe as well. Most Anzac biscuit recipes call for regular white sugar, I was out so I substituted brown sugar.
There’s numerous ways to adapt and enjoy this recipe to your tastes. I highly recommend giving the Honey Coconut Cookies a try but be careful, they’re addicting AF!
Thanks for stopping by,
Christina
- 1 cup flour
- 1 cup rolled oats
- ¾ cup shredded coconut
- ¾ cup brown sugar
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- ½ teaspoon of allspice
- ½ cup butter
- 2 tablespoons honey
- 1 tablespoon maple syrup (you can use more honey if you don't have maple)
- ½ teaspoon baking soda
- 1 tablespoon boiling water
- Preheat your oven to 325.
- Combine all of the dry ingredients (flour, brown sugar, oats, coconut, salt, spices) EXCEPT for the baking soda, whisk until everything is well combined.
- In a small pot (or your microwave, see notes), heat the butter, honey, and maple syrup until the butter is completely melted and all ingredients are well combined.
- Now add the boiling water to the baking soda, and stir until the baking soda dissolves. Pour the baking water/soda mixture into the melted butter and stir.
- Now pour the butter into the dry ingredients and mix. The dough will be wet, but crumbly.
- Press together the dough, into little 1 inch sized balls, and place them on 1-2 cookie sheets, lined with a baking matt or parchment. Once all the dough is on the cookie sheet, gently press them down to flatten them a little.
- Put the cookies in the oven and bake for 10-12 minutes until the edges are golden brown.
- When you take the cookies out of the oven, they will feel incredibly (and look) soft, don't worry, after they completely cool, they will harden up.
- Once the cookies are cool, put them in an airtight container (if you don't gobble them up on the spot)
- Note:
- I don't have a microwave, but if you have one (most people do) instead of using a pot to melt the butter/honey/maple syrup you can use your microwave. Zap the butter mixture for 30 seconds at a time, until everything is melted and well combined!
- True confession time, I was GOING to use 3 tablespoons of honey but ran out. So I added 1 tablespoon of maple syrup instead. It was wonderful 😀
- Note, once completely cooled, these cookies are generally crispy and have an exceptional crunch to them. If you want softer cookies, cook them for about 10 minutes. If you like extra crispy cookies, go for about 12 minutes or so.
Calorie Breakdown...
1 cup flour… 455
1 cup rolled oats….300
3/4 cup shredded coconut…..212
3/4 cup brown sugar…..622
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 cup butter……814
2 tablespoons honey…..218
1 tablespoon maple syrup (you can use more honey if you don’t have maple)…..52
1/2 teaspoon baking soda
1 tablespoon boiling water
Total calories
If you eat all the cookies…..2,673
If you eat half the cookies..1336.50
Per serving (makes approx 20 cookies) 134
*Note, I am not a nutritionist, nor am I pretending to be. I found the calorie counts by reading the nutrition labels on the food I purchased, searching Google, and using my Lose It! app on my phone.using my Lose It! app on my phone.
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Lots of rambling, something that appears to be an ingredient list and no directions.
I sincerely thank you “WTF” for your snarky-ass comment. I hadn’t realized I accidentally deleted the ingredients and directions. The post has been updated.
Thank you =P
Followed the recipe but used 7/8th a cup of rice flour and 1/8th coconut flour; substituted the the brown sugar for coconut sugar; used coconut oil instead of butter. All else was the same. Dough was like granola and didn’t stick at all, so I continued to mix/blend, waited for a few minutes, tried again, and dough wouldn’t ball no matter what I did. Finally decided to add the hot water from the kettle, a smidgen at a time, thoroughly mixing each time until it barely stuck together.
I made the inch sized “balls/piles and placed them, patted them down and smudged them back together as best I could.
Baked them, took them out at 10 minutes, smoothed them backed together, and let them cool.
The firmed up as they cooled, bur are still quite crumbly,and a bit dry.
Do you think that the coconut flour or sugar caused this moisture problem?
I will try them one more time, but maybe add a couple table Spoons of apple sauce or pumpkin puree to see if that helps with consistency. Maybe reduce the salt too – I’m not a salt fan, and these are a little salty for me.
Hi Lauren, thank you for the comment. I think the coconut flour is what’s causing the problem. Here is some helpful info I found online:
Baking with Coconut Flour: What you need to know
In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. They are not equivalent.
Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general, for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
Coconut flour is clumpy. To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
Coconut flour is dense and can also be dry. Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry. To reduce dryness, make sure you’re using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.