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Preheat the oven to 180ºC.
In a large mixing bowl, combine the rolled oats, desiccated coconut, raw sugar, and flour. Set aside.
Melt the butter in the microwave together with the golden syrup.
In a separate cup, mix the baking soda with the boiling water. Then pour this into the butter/syrup mixture.
Add to the flour and oat mixture and blend well. You should have a consistency in which you can roll a soft ball which is not too dry and not too sticky. Add more water, if needed, to make thinner biscuits.
Grease three to four biscuit sheets.
Roll the mixture into one-inch diameter balls and arrange the balls on the greased cookie sheets, leaving about two inches of space between the balls.
Press each ball lightly to flatten them.
Bake in the preheated oven, one sheet at a time, for 11 to 12 minutes or until the biscuits are golden brown and crisp.
Place on a cold flat surface to set, then move to a cooling rack. Be sure to put on a cold surface before transferring to a cooling rack – it’ll help you get the perfect consistency.