1. HEAT the cream in a saucepan over a medium heat and bring just to the boil. Pour over the chocolate and whisk vigorously until smooth and glossy. Allow to cool at room temperature then refrigerate until firm enough to spread.
2. COMBINE the butter and golden syrup in a saucepan and heat, stirring occasionally until melted and combined. Add the water and bicarbonate soda, stir then pour onto the combined oats, flour, sugar and coconut.
3. SHAPE tablespoonfuls of mixture into balls and place on a greased baking tray, allowing room for spreading. Bake in a moderately slow oven 150°C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before lifting off and cooling completely. Store in an airtight container until required.
4. SANDWICH pairs of biscuits together with white chocolate ganache. Serve.
TIP: Ganache can be stored covered in the refrigerator until required, but will need time standing at room temperature to soften before using.