Preheat your oven to 175C (345F) and line two baking trays with baking paper.
Prepare the dry ingredients. Sift the plain flour into a mixing bowl. Add sugar, rolled oats, desiccated coconut into the same bowl. Whisk the ingredients around.
At a medium to low heat, melt the butter in a pot. When it starts bubbling, add the golden syrup and water. Turn the heat off and then stir in the baking soda, your mixture should turn a golden colour.
Make a well in the middle of the dry ingredients and add the wet ingredients. Mix well using a spatula until the ingredients just come together.
Make around 15 - 16 balls of equal size (around 2 tbsps) and and press down slightly using your palms or the bottom of a glass. Bake for around 15-18 minutes.
Leave on the baking tray for 5 minutes, then transfer to a cooling rack. The biscuits will harden when cool. Store in a airtight container at room temperature consume within 1-2 weeks.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.