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Preheat the oven to 160°C fan forced (320°F). Line two large oven trays with baking paper.
Combine flours, sugar, oats, coconut and half the rosemary and salt in a medium bowl.
Place the butter into a saucepan on medium heat. Cook, swirling the pan occasionally, until the butter is deep brown in colour and smells nutty, about 3-5 minutes.
Remove from the heat and whisk in the golden syrup.
Combine the water and bicarb in a small bowl until dissolved, then stir into the butter mixture.
Add butter mixture into dry ingredients and mix until well combined.
Roll heaped tablespoons of dough into firm balls, then place on prepared trays 5cm (2 inches) apart.
Press down lightly and sprinkle with remaining rosemary and salt.
Bake biscuits for 12-15 minutes (12 for chewy), swapping trays halfway through cooking, or until golden brown.
Cool on trays, then store in an airtight container at room temperature for up to 1 week.