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

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

In a small saucepan over low heat, melt the butter along with the golden syrup until fully combined and smooth.

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

Using tablespoons of dough, shape them into small balls and place them on the prepared baking tray, flattening each slightly with your fingers.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them to avoid overbaking.

Allow the biscuits to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.

Melt the milk chocolate in a bowl and spread a layer on the bottom of half of the biscuits. Top each with the remaining biscuits and drizzle extra melted chocolate on top.

Let the chocolate set before serving.