1. Preheat the oven to 320°F (160°C). Line two baking sheets with baking parchment and set aside.

2. In a large bowl mix flour, both sugars, salt, coconut, and rolled oats. Add the butter, honey, and water to a microwave-safe bowl and melt the mixture in the microwave – you want everything to be well combined. Add the baking soda to the hot mixture and stir in. Pour this into the bowl with the dry ingredients and fold in with a rubber spatula until you can’t see any dry spots anymore. Use a cookie scoop* and place dough portions with a good amount of space in between on the baking sheets – the cookies spread a lot. I could fit six cookies on one baking sheet and baked the last cookies in a second round. Sprinkle them with some rolled oats if you like (optional). Bake the cookies for about 13-14 minutes or until nicely browned around the edges and loads of little cracks on the surface. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a wire rack and allow them to cool down completely. Store in an airtight container for up to 4 days or so.

Tip: The cookies spread a lot and might get a weird shape. You can fix that easily right after you take the cookies out of the oven (the cookies have to be still hot) – use a large cookie cutter and slightly swirl the cookies inside that cookie cutter, so they get a nice round shape. Easy peasy.