Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.

In a large mixing bowl, combine the rolled oats, all-purpose flour, shredded coconut, and brown sugar, mixing until evenly blended.

In a small saucepan over low heat, melt the butter with the golden syrup until fully combined and smooth. Be careful not to let it bubble too much.

Pour the melted mixture into the dry ingredients, stirring thoroughly until a sticky dough forms.

Take tablespoons of the dough and roll them into small balls, placing them on the prepared baking tray. Flatten each ball slightly with your fingers to form even discs.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Remove the biscuits from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Once the biscuits are cool, melt the milk chocolate and spread a generous layer on the bottom of half the biscuits.

Top with the remaining biscuits to create sandwiches.

Drizzle more melted chocolate over the top and let them set before serving.