1.Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.
2.In a medium bowl, combine rolled oats, flour, coconut, brown sugar and macadamias.
3.In a small saucepan, stir butter and golden syrup together on low heat until melted.
4.In a small jug, combine boiling water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients.
5.In two batches, using 1/4 cups of mixture at a time, roll into balls. Arrange on trays, 4cm apart (see tip). Flatten gently with fingertips or a fork. Bake for 15-20 minutes for chewy biscuits or 20-25 minutes for crisper biscuits. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Drizzle with melted dark chocolate, if liked.
You must allow room between each uncooked biscuit to allow for spreading.Note