Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, unsweetened shredded coconut, and brown sugar. Mix well.

Pour the golden syrup into the dry mixture and stir until well incorporated.

Fold in the chopped nuts if using, mixing gently into the dough.

Drop dollops of the mixture onto the prepared baking sheet, spaced apart, aiming for about 12 to 16 biscuits.

Bake for about 15-20 minutes until the edges are golden brown and the centers are slightly chewy.

Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle melted chocolate over the biscuits.