Preheat the oven to 325°F / 160°C. Note: Hot ovens = more spread. Drop the temp slightly if yours runs hot. Line two baking sheets with parchment paper.

1. In a large bowl, combine flour, coconut, oats, brown sugar, white sugar, and salt. Stir to fully incorporate.
2. Add butter to a medium saucepan over medium heat. Melt, then cook another 4 minutes, swirling often, until it foams and turns nutty and golden.Transfer to a heatproof bowl and let cool slightly.
3. Weigh out 135g of the melted butter. Return it to the saucepan and add the golden syrup and water. Warm over low heat until melted and smooth.
4. Remove pan from heat and stir in the baking soda, it will foam up. Pour this mixture over your dry ingredients and mix until a sticky dough forms.
5. Scoop dough into 45g portions. Roll into balls and space evenly on the baking sheets.
6. Bake for 14–15 minutes, checking at 12 minutes. They should be golden around the edges and just set.
7. Cool completely on the pans, they firm up as they cool.