Preheat your oven to 170 degrees (fan forced) and line two trays with baking paper.
Place the butter and golden syrup into your Thermomix bowl and cook for 2 minutes on 60 degrees, speed 2 or until the butter has melted and the ingredients have combined.
Combine the bicarbonate of soda and boiling water in a small bowl and add to the melted butter mixture and mix for 10 seconds on Speed 3.
Add the rolled oats, plain flour, caster sugar and coconut and mix for 25 seconds on speed 2 REVERSE or until the mixture has combined.
Add the flaked almonds and carefully stir through with a spoon.
Use a tablespoon to scoop up mixture and roll into balls. Don’t worry if your mixture is a little crumbly, just squeeze it together and it will come together when baking. Place on the tray and flatten slightly
Bake for approximately 18 minutes, or until the biscuits have turned a dark golden colour. If you prefer a crispy biscuit, cook for 20 minutes – I like my biscuits to still be a little chewy in the middle.
Carefully remove your Almond Anzac Biscuits from the oven and cool them on the baking trays for 10 minutes before carefully transferring to a wire tray to cool completely.