Preheat the oven to 300°F/ 150°C and line two large baking sheets with parchment paper.
In a large bowl, mix the oats, coconut, flour and sugar until they combine.
In a medium saucepan stir the butter and syrup over low heat until the butter is melted, then remove the saucepan from the heat. In a small bowl, stir the water and baking soda together, when they are well combined stir them into the butter mixture, then stir into the flour mixture.
Using 1 tablespoon dough for each cookie, drop 12 mounds of dough onto each baking sheet, spacing them evenly and don’t crowd the cookies, because they will spread considerably.
Bake the cookies, switching the positions of the sheets from top to bottom and front to back halfway through the baking until they turn golden brown – about 15 min. then let cool on the baking sheet for about 5 minutes.
Transfer the cookies to wire racks and let them cool completely. The cookies will become slightly crisp and chewy when they cool. Repeat with the remaining dough, but make sure that the baking sheets are completely cooled before adding the dough.
