Preheat the oven to 160C/320F. Grease and line 2 baking trays.
Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
Place the remaining ingredients in a small saucepan and gently warm.
Pour the warmed mixture into the dry and stir until combined.
Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. Flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
Bake the ANZAC biscuits for 11-13 minutes (or until browned on top)
Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
Once cooled, break the cookies into little pieces.