Preheat the oven to 160° and line a baking tray with baking paper.

In a large bowl, mix together the flour, coconut, rolled oats, brown sugar and salt. In a small pot, combine the butter and golden syrup and stir over a low heat until melted.

Dissolve the baking soda in the boiling water and quickly pour into the butter mixture - it should froth up with the baking soda. Add this into the dry ingredients and stir to combine.

Roll tablespoons of dough into balls and place on the tray, leaving room for the biscuits to spread. Press down on each gently with the tines of a fork to flatten slightly. (see photos).

Bake for 15-20 minutes or until golden. Leave to cool.

Melt the chocolate by placing in the microwave for 30 seconds at a time, stirring between each 30 second interval until just melted (don’t make it any hotter than necessary as it will only cause it to take longer to set on the biscuits). Dip each biscuit in the chocolate, holding for a couple of seconds to let the excess chocolate drip off, then place on the baking tray to set. You can speed this setting process up by putting the tray in the fridge for an hour or so.

Will keep for up to a week in a cool place in an air-tight container.