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Preheat the oven to 180C.
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.
Grease three to four biscuit sheets.
Roll the mixture into 2.5cm diameter balls and arrange them on the greased cookie sheets with space between them.
Press each ball lightly to flatten them.
Bake in the preheated oven, one sheet at a time, for 11 to 12 minutes until golden brown and crisp.
Place on a cold flat surface to set, then move to a cooling rack.