Preheat oven to 175°C. In a large bowl, mix rolled oats, coconut, brown sugar and flour together.
Over a medium heat, melt butter, add golden syrup,Lee Kum Kee Gluten Free Soy Sauce and water, allow to simmer gently, then add bi-carb soda and remove from heat.
Fold the butter mix into the dry ingredients and mix well. The mixture should be sticky and moist but should be able to hold a shape.
Roll into balls and place onto a lined baking tray, then press gently with a fork. Bake for 5 minutes, turn the tray and bake a further 5 minutes or until golden.
Place cookies onto a cooling rack and eat when cool!