Preheat oven to 160°C (325°F). Prepare a large baking tray and line with non stick cooking paper. Use 2 trays if you have them and they will fit into your oven.
Add the oats, flour, coconut sugar and shredded coconut to a large bowl and mix to combine.
Add the butter and honey to a saucepan over low heat and cook, stirring, until just melted, then remove saucepan from heat.
Add the bicarb of soda with the 2 tablespoons of hot water to the butter mixture and stir to combine.
Make a well in the centre of the dry ingredients and pour butter mixture into the oat mixture and mix well with a large spoon until combined.
Use a large dessert spoon to scoop out the mixture and place tablespoonfuls of the mixture onto the baking tray. Gently flatten it out with the back of the spoon or your hand, making sure to space them out allowing room to spread. I find slightly damp hands work to keep the mixture from sticking to your fingers.
Bake biscuits for 20 minutes or until deep golden then remove from oven. (This will produce a firm and chewy biscuit)
Let biscuits cool in the baking trays for around 5 minutes then delicately move them on to wire racks, cover with a tea towel and let cool to room temperature. (See note 3)
Honey: I like to use raw honey in place of golden syrup. Raw honey is a natural sweetener and is totally unheated, unpasteurized, unprocessed honey. Raw honey is generally available in supermarkets in Australia where you find the regular honey. Alternatively you can use maple syrup which I've also used and both work equally well in place of golden syrup.
Cooling: I like to let my anzac biscuits sit on a wire rack covered with a tea towel for 2 to 3 hours so they can firm up. After this I then put them into an air tight container and keep them in the fridge for upto 5 days.
Storage: Anzac biscuits are best made the day before you want to eat them. Store Anzac biscuits in an air tight container at room temperature for upto 5 days.