Preheat the oven to 180°C (350°F). Line 2 large baking trays with baking (parchment) paper.

Add the flour, oats, coconut and sugar to a large mixing bowl, and mix until combined.

Add the butter and golden syrup to a small saucepan over low heat and mix until melted. Add the baking soda and mix again. The mixture may or may not bubble up (either is fine).

Pour the butter mixture over the dry ingredients and mix until just combined. The dough should be slightly tacky. If you grab and pinch some dough, it should stick together. If your dough is too dry, add a dash of water or milk and mix again. If your dough is too sticky, add a little flour and mix again.

Using damp hands, grab heaped tablespoons of dough. Roll and squash the dough into flattened patties that are around 5cm (2 inches) wide. Arrange the patties on your prepared baking trays with around 5 cm (2 inches) between each (the biscuits will spread).

Bake for around 12 minutes (for soft and chewy biscuits) or 15-18 minutes (for crunchier and chewy biscuits). When you take the biscuits out of the oven, they will continue baking on the trays!

Enjoy the biscuits warm or at room temperature.

Store leftovers in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months. The biscuits will soften over time. If you'd like to refresh the biscuits, reheat them in the oven for 5-10 minutes at 100°C (210°F) and allow them to cool.