The popular Anzac biscuit is a traditional, eggless sweet biscuit. While the early recipes did not include coconut it's worth giving this traditional Anzac recipe a try.
Recipe via Australian War Memorial by The Country Women's Association of NSW from their Calendar of Cake and Afternoon Tea Delicacies: A recipe for each day of the year, published in 1933.
1 cup rolled oats
1 cup sugar
1 cup coconut
1 tbls golden syrup
¾ cup plain flour
2 tbs butter
1 tsp bicarbonate of soda (dissolved in 2 tbs of boiling water)
1. Melt butter.
2. Add syrup to dissolved soda and water. Combine with melted butter.
3. Mix dry ingredients and stir in liquid.
4. Place small balls onto buttered tray and bake in moderate oven.
5. Lift out carefully with a knife as they are soft till cold.
Stored in an airtight container, Anzac Biscuits will keep for 2 weeks.