Sift the flour into a bowl. Add the sugar, rolled oats, Roogenic Aniseed Myrtle and coconut.
In a saucepan melt the butter, once mantled add the golden syrup and water. Once combined add the bicarbonate soda and stir until well combined.
Add the liquid to the dry ingredients and mix until well combined.
Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it).
Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.