Arrange racks in the bottom and top third of the oven. Line 2 large baking sheets with parchment paper. If you only have one baking sheet, bake the cookies in 2 batches.

In a large mixing bowl, whisk together the flour, oats, coconut, brown sugar, granulated sugar, and salt.

Heat the butter and honey in a small saucepan set over medium heat, stirring until the butter has melted. Add the baking soda and water and stir to combine. The mixture may fizz up as the baking soda reacts to the honey.

Pour the butter mixture into the flour mixture. Mix with a rubber spatula until just combined. The dough will look crumbly but should stick together when squeezed in your palm. If it’s too crumbly, add another tablespoon of water.

Scoop heaping tablespoons of dough and roll into balls. Arrange cookies on the lined baking sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 20 minutes, rotating the pans from top to bottom and back to front halfway through. 15 minutes will yield cookies with crisp edges and a chewy center, whereas 20 minutes will yield crunchy cookies. At 15 minutes, the cookies will be golden around the edges, and at 20 minutes, they will be deep golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crunchy cookies will seem soft while warm but harden as they cool. Anzac biscuits can last for up to 2 weeks stored in an airtight container, but their texture diminishes over time. Crunchy cookies will stay crunchy for about a week before beginning to soften, and chewy cookies will lose their crisp edges. Did you love the recipe? Let us know with a rating and review!