In a large mixing bowl, add the flour, sugar, coconut, salt, and oats. Stir to combine well.
In a medium to a large-sized stockpot, add the butter, golden syrup, and water. Over medium-low heat cook the mixture until the butter is melted and starts to bubble. Remove from the heat and quickly stir in the baking soda with a whisk. At this point, the mixture will double in size and foam up. See the picture in the post. Pour the mixture over the dry ingredients and combine well.
Roll the dough into ping pong sized balls and place on a cookie sheet lined with a Silpat, parchment paper, or sprayed with cooking spray. Press the dough down with your fingers so that the cookies are roughly 1/4 inch thick. Bake the cookies at 350 degrees for 13-14 minutes. They are a crispy cookie so keep that in mind while baking. Mine always cook for 13 minutes exactly!