Heat oven to 160C/140C fan/gas 3.
Line 3 large baking trays with baking
parchment. In a medium bowl mix the
oats, coconut, flour, pecans and raisins.
In a small saucepan, melt the butter
and sugar with the syrups, then remove
from the heat. Combine the boiling water
and bicarb, then add this to the butter
mix. Pour over the oat mixture and stir to
combine. Form balls using an ice-cream
scoop of mixture and place on the lined
trays, with lots of space around them,
about 6 per tray. Flatten each ball slightly.
Bake for 14-16 mins, depending on how
chewy you like them. Allow to stand for
1 min then transfer to a wire rack to cool.
Keep in an airtight container for up to
1 week, or freeze for up to 3 months.