Ingredients:

• 2 cups all-purpose flour
• 2 cups rolled oats
• 2 cups sugar
• 1 cup desiccated coconut
• 1/2 pound (2 sticks) unsalted butter
• 2 tablespoons Lyles Golden Syrup
• 3/4 teaspoon baking soda
• 1/4 cup boiling water

1. Heat oven to 350°
2. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
3. In a small saucepan over medium heat, melt the butter with the syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
4. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
5. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.