1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
¾ cup brown sugar
2 Tbsp golden syrup
Finely grated zest of 1 orange
2 Tbsp orange juice
1 tsp bicarbonate of soda
2 Tbsp Dutch cocoa
125g dark chocolate melts, melted
Preheat oven to 150° fan-forced (170° conventional). Line 4 oven trays with baking paper. Put flour in a large bowl then stir in oats, coconut and sugar.
Put butter, golden syrup, orange zest and juice in a small saucepan over a medium heat. Stir occasionally until butter has melted. Stir in bicarb then remove from heat.
Pour warm butter mixture into flour mixture and stir until well combined.
Divide dough in 2. Transfer 1 portion to a medium bowl. Sift in cocoa and stir until combined.
Roll 1 heaped tsp of the plain dough into a ball then roll 1 heaped tsp of the chocolate dough. Gently roll 2 balls together to marble. Repeat to make 27 more marbled balls.
Arrange balls on prepared trays about 8cm apart. Slightly flatten each ball with your fingers. Bake, 2 trays at a time, for 18 minutes or until golden brown. Set aside on trays to cool completely.
Drizzle biscuits with melted chocolate and set aside for 30 minutes or until chocolate has set before serving.