Preheat the oven to 160-180 ° C.
Mix together the flour, rolled oats, desiccated coconut, cinnamon, salt and sugar.
Melt the coconut oil in a pan. Add maple syrup, water and soda and stir well.
Pour the coconut oil mixture over the oatmeal and mix into a batter.
Cut dried mango into cubes and add to the dough.
Divide teaspoon-sized portions. Shape them into small balls and place on a baking sheet lined with baking paper. Flatten the balls a little. Tip: Leave enough space between the biscuits as they will diverge a little when baking.
Bake the Anzac biscuits for about 10-15 minutes until they are golden yellow.
Let the biscuits cool for a few minutes on the baking sheet and then on a wire rack.
