Line a baking tray with greaseproof paper and preheat the oven to 180C/350F.

Place the sugar, flour, coconut and oats into a bowl and stir together.

Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.

Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.

Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.

Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.

Take a tablespoon amount and press and roll into a ball, flattening to ensure the cookie has nice rounded edges and place on your baking tray 1 ½ inches apart.

Bake for 10 minutes or until golden all over.

Remove from the oven and allow to cool and harden on the tray for 2 minutes.

Place on a cooling rack and allow to cool fully.

To make the buttercream, place the white chocolate in a double boiler and stir until it’s fully melted. Set aside to cool.

To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.

Fold in the white chocolate until the mixture is smooth.

Take an ice cream scoop and smooth out evenly, place into the center of one cookie.

Place another cookie on top and press down slowly until all sides are even.

Serve.