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Instructions
Preheat the oven to 180C / 350F / 160C fan forced.
In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
Combine the golden syrup and butter in a small saucepan and melt together over low heat.
Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
Mix the wet ingredients into the dry ingredients
Use a mini cookie scoop (I used size 100) to scoop balls (or about 2 teaspoons) of cookie dough onto baking trays at least 2 inches apart. Don’t overcrowd the trays as they spread. Press down on the top of each one to flatten it just slightly.
Bake for 12-14 minutes, turning the tray at the halfway point (notes)
Once cooled, melt the chocolate in 20 second bursts in the microwave, stirring well between each until JUST melted.
Let the chocolate cool to a consistency where it doesn’t immediately flatten out when drizzled, then add ½ -1 teaspoon to a cookie and sandwich it together with another. Let them set at room temperature.
Notes
Equipment used: cookie trays, mini cookie scoop
If you can’t find golden syrup, you can substitute maple syrup, honey or treacle (they will be darker with treacle).
I use quick oats but you can use full rolled oats.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
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