Toast the Oats & Coconut: Preheat your oven to 165°C (325°F) / 145°C fan / gas mark 3.
Spread the oats and coconut on a baking tray and toast for 15–20 minutes until golden, turning occasionally to ensure they cook evenly.
Set aside to cool completely.
Prep for Baking: Reduce the oven temperature to 140°C (275°F) / 120°C fan / gas mark 1.
Line two large baking trays with baking parchment.
Make the Biscuit Dough: In a large bowl or the bowl of a stand mixer, combine the cooled toasted oats and coconut, self-raising flour, bicarbonate of soda, sugar, cocoa powder, and salt.
Add the softened butter and golden syrup and beat until a cohesive dough forms.
Shape and Bake: Roll the dough into 20 equal-sized balls (about 1 heaped tablespoon each).
Place them on the prepared baking trays, leaving plenty of space between them to spread.
Bake for 25–30 minutes, rotating the trays halfway through for an even bake.
Cool the Biscuits: Let the biscuits cool on the trays for a few minutes before carefully transferring them with a palette knife to a wire rack to cool completely.
Whip Up the Filling: While the biscuits cool, beat the room temperature butter and cream cheese in a large bowl until smooth. Sift in the icing sugar and cocoa powder, and beat again until light, fluffy, and fully combined.
Assemble the Sandwiches: Once the biscuits are completely cool, turn half of them over.
Spread a generous layer of the chocolate filling on the flat side of each, then gently press another biscuit on top to create a sandwich.
