Preheat the oven to 180℃, if you have a gas oven you can bake them at 160℃, line a baking tray with baking paper and set aside.

In sauce pot add the butter and allow it to brown over the heat. At first it will melt and then bubble, the top with get foamy and you will begin to smell a nutty flavor.

Once the bottom has light to medium brown specs, take off the heat and add the golden syrup, boiling water.

Place it back on the heat and let it boil together until bubbling.

Add the baking soda and it will bubble up, pour into a large mixing bowl.

Add the flour, rolled oats, desiccated coconut, cinnamon, brown sugar, granulated sugar, salt.

Stir together using a rubber spatula. Add the vanilla and almond extract and mix until well combined.

Using an ice cream scoop portion out the dough and flatten them with the back of a cup/glass. I baked 6 biscuits on a tray at a time as they spread while baking. Depending on how large your oven is, bake as many as you can.

Bake for 9 minutes in total but I like to rotate the tray half way through the baking to ensure they all get evenly colored and baked. They will be golden on the top, puffed a little and they will have spread once baked.

I like to press them down and circle them around a round cup to get that perfect round shape. If you want more crispy biscuits bake them longer up till 15 minutes. I prefer them chewy and fudgy.

Using a metal spatula remove the cookies from the baking tray and transfer to a wire rack to cool completely. They will firm up as they cool down.