Pre heat oven to 160C fan. Position your shelves (assuming you have 2!) with one in the middle of your oven and the second one just below.
In one bowl, dry mix 125g self raising flour, 60g light brown sugar, 60g white granulated sugar, 125g porridge oats and 1/2 tsp Bicarbonate of soda. mix.
In a pan melt 125g unsalted butter and 1 tbsp golden syrup. Stir and heat just enough to melt.
Pour the butter mix into the dry mix bowl and combine with wooden spoon.
Add 30g desiccated coconut and stir just enough to combine.
Divide into 16 round balls and place on 2 trays lined with baking paper. Gently squash each ball a little, and keep them a nice round shape. These will spread out a little (but not too much), so make sure theres enough room between so they dont touch!
Put both trays in the oven on the shelves as described above and cook for 13 minutes.
After this time, take the tray on the top shelf out and allow the biscuits to cool for 3 minutes before transfering to a wire rack to fully cool. If the biscuits on the lower shelve are not quite a golden brown, move to the higher shelve and cook for another 1-2 minutes, then allow to cool on tray then wire rack as described.
Once fully cooled, melt some dark chocloate over a low heat in a pan and drizzle as much as you like over each biscuit. Kids love to do this, and lick the spoon too!