Australian ANZAC biscuit - upgraded.
Preheat oven to 160°C
Combine the flour, oats, coconut, macadamia, sugar and orange zestin a large bowl.
Stir the butter, golden syrup and water in a saucepan over medium heat until the butter melts and the mixture is smooth.
Stir in the bicarbonate soda. Add to the oat mixture and stir until well combined.
Roll level tablespoonfuls of the mixture into balls and place, about 5cm apart, on the Cookie Trays. Flatten until about 1cm thick. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 18 minutes or until light golden.
Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.