+How do you make a Kiwi favourite even sweeter? Dip it in chocolate of course!For more tasty recipes, visit foodinaminute.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:6 +By:Food in a MinuteIngredients1 cup rolled oats 3/4 cup dessicated coconut 1 cup flour 3/4 cup soft brown sugar 125g butter 2 Tbsp golden syrup 1/2 tsp baking soda 2 Tbsp boiling water 200g dark chocolate, melted InstructionsPreheat oven to 180°C. Line a baking tray with baking paper. Combine the rolled oats, coconut, flour and soft brown sugar in a large mixing bowl. Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water and add to the butter mixture. Pour into the dry ingredients and mix together. Roll tablespoons of mixture into balls. Place on the tray and flatten with a fork. Bake for 10-12 minutes, until golden. Remove from the oven. Transfer the biscuits to a cooling rack. When cold dip half in melted chocolate. Place on a baking tray lined with baking paper until chocolate is set. To melt chocolate: Break chocolate into a mixing bowl. Sit the bowl over a saucepan of simmering water and allow to melt gently. Do not allow water to get into the chocolate as it will seize and become unusable. Alternatively place in a microwave proof bowl and heat on high for 10 second bursts until melted – being careful not to let the chocolate burn.