Preheat the oven to Gas Mark 4, 180°C, fan160°C. Melt the butter and syrup gently in a small saucepan.
Dissolve the baking soda in boiling water and stir into the butter and syrup mixture.
In a large bowl, stir together the flour, sugar, coconut and oats. Make a well in the centre and stir in the butter mixture. When thoroughly combined, place dessert spoonfuls onto a well greased baking sheet and place in the centre of the preheated oven to bake. Cook for about 15 minutes or until golden brown and crisp.
After 2 or 3 minutes, remove carefully from the baking sheet and transfer onto a wire cooling rack.
Recipe from Cakes From Around The World, by Julie Duff, published by Grub Street, £14·99.
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