Preheat oven to 170 degrees and line two baking trays with paper.
Mix together the plain flour, caster sugar, coconut and rolled oats in a large bowl.
Melt the butter and add the golden syrup and bicarbonate of soda (dissolved in the boiling water).
Make a well in the centre of the bowl, add the liquid and stir through.
Use a tablespoon to scoop up mixture and roll into balls. Place on the tray and flatten slightly.
Bake for approximately 18 minutes, or until the biscuits have turned a dark golden colour. If you prefer a crispy biscuit, cook for 20 minutes (I like my biscuits to still be a little chewy in the middle).