Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats.

Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl.

Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat.  Stir for 2 minutes, or until the butter has melted.  Remove the saucepan from the heat.  Mix bicarb with the 2 tbsp of boiling water, then add to the saucepan.  The butter will appear frothy - this is good.  No cause for alarm.

Mix the wet and dry ingredients together - Pour the wet ingredients into the mixing bowl and stir to combine.  Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray.  Press down to flatten slightly.  Repeat with the remaining mixture, leaving a gap between the biscuits.

Bake - Place the trays in the oven and bake for 15 minutes or until deep golden brown.  When you remove the biscuits they'll still be soft to touch, but will harden while cooling.  Leave in the trays to cool for 15 minutes, then move to a wire rack to cool completely.

Dip in Chocolate - Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Dip half of each biscuit into the chocolate and place back on wire rack to set.