Preheat oven to 160°C.
Combine the oats, flour, sugar and coconut in a bowl.
Place the golden syrup, butter, coffee, vanilla extract, and salt in a large saucepan and melt over a low heat while stirring.
Mix the bicarbonate of soda with the water and add to the butter mixture.
Add the oat mixture and mix well to combine.
Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper.
Using your fingers, flatten to about 5cm rounds, allowing room to spread.
Bake for 8 – 10 minutes until a medium brown colour.
Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Recipe reprinted with permission of HeinStirred
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