Preheat the oven to 180°C/355°F. Line a baking tray with baking paper.
In a large mixing bowl, combine the flour, oats, coconut, cinnamon, sugar, and salt. Stir together to evenly distribute the ingredients.
100 grams oats, 95 grams desiccated coconut, 150 grams plain flour, 100 grams white granulated sugar, 1½ teaspoon ground cinnamon, ½ teaspoon table salt, 55 grams light brown sugar
Melt the butter either in the microwave or on the stovetop, then add the golden syrup and stir until combined.
125 grams butter, 90 grams golden syrup
Combine the baking soda and water or milk. Pour into the butter mixer and stir until combined.
½ teaspoon baking soda, 1 tablespoon milk or water
Immediately add the wet ingredients to the dry ingredients and mix until well combined.
Roll out dough balls about 2 - 4cm in size and place them on a lined baking tray/plate. Flatten with fingers until the biscuit is about 1cm tall. Rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set (Optional extra - see notes)
Place the balls onto a baking sheet and let rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set.
Place biscuits on a prepared baking tray, about 5 to 7cm apart. Bake the biscuits for 10 to 15 minutes.
Remove from oven and allow to cool on the baking tray. The biscuits will set as they cool.