• 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1 cup plain flour
  • 2/3 cup raw caster sugar
  • 125g butter, chopped
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 1/2 x 250g packet milk chocolate melts
  • 1/2 x 250g packet white chocolate melts
  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  • Step 2 Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 3 to 4 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
  • Step 3 Roll 1 level tablespoon of mixture into balls. Place on prepared trays, 5cm apart. Using a fork, flatten slightly. Bake for 15 to 16 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4 Place milk chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Dip 1 half of 1 biscuit in melted chocolate. Shake off excess. Place on a wire rack over a baking tray lined with baking paper to set. Repeat with remaining milk chocolate and half the remaining biscuits. Repeat process with white chocolate and remaining biscuits. Stand biscuits for 30 minutes or until set. Serve.