Preheat your oven to 170 degrees celsius (fan-forced) and line two baking trays with paper.
Place the butter (which has been cubed) and golden syrup into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
Add the bicarbonate of soda and mix for 7 seconds, speed 7 to combine.
Scrape down the sides of the bowl and add the flour, coconut, sugar, rolled oats and water - please note you do not need to use boiling water when making this recipe in the Thermomix. Mix for 10 seconds, speed 5 on REVERSE.
Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 on REVERSE to combine.
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).
Carefully remove the trays from the oven and allow the biscuits to sit for 10 minutes before transferring to a wire rack to cool completely.