Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

Combine the flour, choc bits, oats, coconut, sugar and cocoa powder in a large bowl.

In a saucepan over low heat, combine butter, syrup and water and stir until butter melted.

Add the bi carb to the butter then mix into the oat mix.

Roll tablespoons of the mix into balls and place about 5cm apart on the trays. Flatten with fork until about 1cm thick. Bake for 15 minutes, swapping the trays shelves halfway through cooking. Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.