1 1/3 cups (165 g) all-purpose flour
1 tsp. baking soda
5½ ounces (150 g) unsalted butter, at room temperature
½ cup (120 g) turbinado sugar
¼ cup (80 g) golden syrup
¾ cup (80 g) desiccated coconut
¾ cup (80 g) rolled oats
1 1/3 cups (200 g) milk chocolate, roughly chopped
Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Sift the flour and baking soda together.
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, baking soda, coconut and rolled oats and mix until combined.
Roll teaspoons (about ¾ ounce or 20 g) of the mixture into balls and place on the prepared trays, spaced 1¼ inches (3 cm) apart. Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden.
Remove the baking sheets from the oven and transfer the cookies to a cooling rack to cool completely.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don’t allow the bowl to touch the water.
Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the cookies.
Sandwich with the remaining cookies and serve. Store leftovers in an airtight container at room temperature.