Chocolate Chip Anzac Biscuits

Have you ever heard of Anzac Biscuits? I started seeing recipes for them on taste spotting a few months ago and I loved their golden color. As usual I was sold by the awesome cookie photos. Apparently they are an Australian cookie that used to be made very thick and hardy and they kept well, for this reason soldiers took them to eat during war time.

This recipe comes from Whisks and Whimsy. The only changes that I made were to use honey instead of golden syrup and I added chocolate chips. I baked my cookies in a little longer to get the desired brown-ness, they really can't get over cooked because they're supposed to be really crispy.

Ingredients:

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 cup desiccated coconut or unsweetened finely shredded coconut
1/4 teaspoon fine grain sea salt

1 cup sugar
1/2 cup (1 stick) unsalted butter
1 tablespoon honey

2 tablespoons boiling water
1 teaspoon baking soda

1 cup chocolate chips

Method:

Preheat oven to 350.
Mix flour, oats, coconut, and salt in bowl and set aside.
Mix boiled water and b soda in small bowl and set aside.
In the bowl of an electric mixer cream the butter and sugar.
Add honey and mix to combine.
Add b soda/water mixture to bowl and mix just til combined.
Add dry ingredients and mix til combined.
Add chocolate chips and mix in.

Drop tablespoon sized balls on cookie sheet, I pushed mine down to be little discs, they don't have to be really far apart because the cookies don't spread as much as regular chocolate chip ones do.
Bake for 10 to 12 minutes or until cookies have achieved desired brown-ness. I let mine get pretty good and brown.
Let them cool on the sheet, they are really soft when you pull them out of the oven, but they harden on the sheet so don't start picking at them until the coconut really hardens up- about 15 mins.