Preheat oven to 180°C/355 Fahrenheit. Line a large baking/oven tray with baking paper. If you don’t have a large tray, use 2 medium sized trays and bake the biscuits in two batches.
Place golden syrup, butter or coconut oil and brown sugar in a medium saucepan and melt over a low heat, mixing well.
Mix baking soda with boiling water to dissolve, then add to melted butter mixture in the pot, along with the rolled oats, coconut and flour. Stir all ingredients together until well combined. If the mixture looks too wet, add a tiny bit more flour. Leave mixture until cool enough to handle and firm enough to roll into balls. You can speed this up by placing the mixture in the fridge for 5 minutes.
Roll heaped tablespoons of mixture into balls and arrange on prepared baking tray (leaving them at least 3cm apart to allow them to spread during baking). Flatten slightly with the back of a fork. Bake for 15-18 minutes or until light golden brown.
Transfer to a wire rack to cool completely before storing in an airtight container. They will crisp up as they cool.