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Anzac Biscuits with Macadamia Nuts

"When the Australian and New Zealand Army Corps landed at Gallipoli on April 25, 1915, a legend was born. On Anzac Day every year, we pay homage, not only to the Anzacs, but to Australians who have fought in all wars. These biscuits are uniquely Australian and this recipe utilizes Macadamia Nuts, another Australian treasure."
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servings 97 cals
Serving size has been adjusted!
Original recipe yields 30 servings (30 biscuits)


  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.
  3. Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.

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Read all reviews 17
  1. 17 Ratings

Most helpful positive review

Easy to make and tasted good, though a little on the sweet side.

Most helpful critical review

I would just like to suggest that the recipe be changed to say quick cooking oats... I used rolled oats like the recipe says and the dough is ridiculous. the oats are so huge and it doesn't ev...

Most helpful
Most positive
Least positive

Easy to make and tasted good, though a little on the sweet side.

Very good recipe. I'm an expat Aussie living in the US, and miss Anzac biscuits. FYI, don't let the name fool you. A biscuit is the UK/Australian term for "cookie".

these turned out shaped more like cookies than biscuits, but they were delicious! I cut down on the sugar and they were still plenty sweet enough. I would make again.

These cookies are habit-forming! I've used this recipe several times because I love the taste of macadamia nuts and coconut. The only thing I do differently is add more water; about 1 to 1 1/2 t...

I absolutely love this recipe! This cookie is best described as a chewy (or crunchy) sweet oatmeal cookie. It is very delicious. The macadamia nuts and coconut flakes give the cookie a great tex...

tried it out the other day & proven to be some success.

I put the baking powder in at the wrong stage (oops!) and left out the macadamias (I'm a broke student) and it still turned out nice. I was a little nervous half way through, the dough was ve...

These were a hit with my daughter's Girl Scout Troop.

The thing I liked best about preparing this cookie was no electric beater. One less thing clean and put away. The stages were easy and the results were as written in the directions. Baked for 12...