Preheat oven to 160C fan forced.

In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.

In a small saucepan, combine the butter and golden syrup and melt together over a low heat. Once melted remove from heat and set aside.

Mix the baking soda with the boiling water before adding it to the butter mixture. Watch as the ingredients start to go all “frothy”

Now combine both the wet and dry ingredients together using a spatula.

Use a kitchen scale to weigh out 33g of your ingredients (roughly 2 teaspoons) and roll into small balls. Place at least 2 inches apart as they will melt down and expand. Repeat this step until all ingredients has been used. You should be able to make approximately 22 biscuits.

Bake for 10-12 minutes or until golden brown. Remove from oven and allow to completely cool down.

In the top of the double boiler, a glass/heatproof bowl that can be suspended over simmering water, melt the chocolate.

Allow the chocolate to cool down so that when you add it to the base of the biscuit it doesn’t flatten out immediately and holds its dollop.

Then sandwich the biscuit together with another. Allow them to set at room temperature.