Preheat the oven to 350 F.

Mix together oats, flours, sugars and coconut together in a large bowl.

In a small cup, mix together the boiling water and the baking soda. You would see the soda fizz up when hot water is added to it. Mix well to ensure all the soda dissolves.

In a small saucepan, melt the butter and then add the golden syrup/honey to it and mix well.

Now add the baking soda mixture carefully to the warm butter/syrup mixture. The mixture would start to foam up.

Add this butter mixture to the dry ingredients and mix well until combined. The mixture will be very crumbly and dry.

Use a tablespoon measure or a small ice cream scoop to form the cookies and layer them on a greased or parchment lined cookie sheets. You don’t have to space the cookies a lot since they do not spread much.

Bake in the preheated oven for about 12-15 minutes. Remove when the cookies are slightly firm and golden brown in color. Extended baking, yields crunchy cookies. I baked mine for about 14 minutes and they were crisp on the outside and chewy in the inside.

Let it cool in the sheet for 3-5 minutes and then cool completely on the cooling racks.

Once completely cooled, store in an airtight container.