Preheat the oven to 350. Line two baking trays with baking parchment.
Add butter, sugar and syrup into a small, heavy-based pot.
Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
Leave the mixture to cool slightly, about 2-3 minutes, then, using a sifter, add the flour. Add the lemon juice and stir well to mix thoroughly.
Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 4 inches apart, then sprinkle a small amount of coconut on each cookie.
Bake for about 10-15 minutes, or until the cookies are well spread out, look lacey and are a dark golden colour. Once baked, quickly remove from the oven and sprinkle an additional very small amount of coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them!
Store in an air tight container or decorate by drizzling, or dipping, with melted chocolate.