Milk chocolate ganache
1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
2.Beat butter, sugar and syrup in small bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour, coconut and oats.
3.Roll rounded teaspoons of mixture into balls; place about 5cm (2 inches) apart on trays. Flatten with fork. Bake about 12 minutes; cool on trays.
4.Meanwhile, make milk chocolate ganache: Stir chocolate and butter in small heatproof bowl over small saucepan of simmering water until smooth; cool until spreadable.
5.Sandwich biscuits with ganache; refrigerate until firm.
Quick-cooking oats are thinner than rolled oats, so they absorb more liquid and cook faster. Store finished biscuits in an airtight container in the fridge for up to 3 days.Note