Method

1. Put all three ingredients into a glass bowl and place over a small saucepan of simmering water about 3cm deep over medium heat. Make sure that the water does not touch the bowl. Leave for 5 minutes to warm the soy milk, then stir until the chocolate is melted and the mixture is smooth.
2. Cover the bowl with cling film and leave at room temperature for 3-4 hours, stirring occasionally until thickened to spreading consistency. You can leave this on the bench overnight if you want to prepare it in advance. Use to sandwich ANZAC biscuits once they are cool (recipe below).
3. Preheat the oven 150C. Line two baking trays with non-stick paper.
4. Combine the sugar, flour, oats and coconut in a large mixing bowl.
5. Melt the butter in a small saucepan over medium heat then add the golden syrup, boiling water and baking soda. It will foam up to triple the volume almost immediately. Add the butter mixture to the dry ingredients and mix with a wooden spoon to combine.
6. Place spoonfuls on the trays about 5cm apart and flatten slightly. Bake for 15 minutes until golden brown. They'll still be quite soft, so carefully transfer to a rack to cool. They'll firm up when they get to room temperature. When cool, sandwich together with ganache.