Place the butter and honey into a small saucepan over low heat and stir until melted. Set aside.

Sift the flour, sugar and cinnamon into a large bowl. Add the oats, coconut and walnuts and stir together.

Dissolve the bi carb in one tablespoon boiling water. It will bubble. Stir into the honey mixture then pour mixture into dry ingredients. Stir until fully combined.
Take tablespoonfuls of cookie mixture and roll into balls. Place on lined baking trays and flatten slightly. Allow room on the trays for cookies spreading. Press a walnut half into the top of each cookie.

Bake for 18-20 minutes or until golden brown. Remove from oven, allow to firm fully and serve warm or cooled.

Note : cookies will last in an airtight container for up to 4 days.