Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.

In a large mixing bowl, whisk together the rolled oats, all-purpose flour, desiccated coconut, and light brown sugar until evenly combined.

In a small saucepan, melt the unsalted butter and golden syrup together over low heat, stirring occasionally until completely smooth.

In a small heatproof bowl, dissolve the baking soda in the boiling water. Immediately stir this foaming mixture into the melted butter and syrup in the saucepan.

Pour the frothy wet mixture into the dry ingredients and stir well with a wooden spoon until everything is thoroughly moistened and clumps together.

Scoop about 1 tablespoon of dough per biscuit, roll into balls, and place them on the prepared baking sheets about 2 inches apart to allow for spreading.

Bake for 12 to 15 minutes, or until the edges are golden brown but the centers are still slightly soft to the touch.

Let the biscuits cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.