In a large bowl, whisk together the flour, rolled oats, sugar, and desiccated coconut until well combined.

In a small saucepan over medium heat, gently melt the butter and golden syrup together, stirring until smooth.

In a separate, small bowl, combine the bicarbonate of soda and the boiling water. Stir to dissolve. Immediately pour this into the hot butter/syrup mixture. It will froth and puff up dramatically. This reaction is what gives the biscuits their light texture and signature 'toasty' flavor.

Pour the hot, frothy mixture immediately into the bowl with the dry ingredients. Mix with a wooden spoon until everything is just moistened. The mixture will be warm and sticky.

Let the mixture cool for a few minutes so it's comfortable to handle. Pre-heat your oven to 160°C (320°F) (fan-forced). Take tablespoon-sized scoops of the mixture and roll them into balls. Place them onto baking trays lined with parchment paper, allowing room for them to spread.

Bake for 12-15 minutes, or until the biscuits are deep golden brown and the edges look set. The centers will still feel soft—this is crucial! They will firm up as they cool.

Serve and enjoy!