From the kitchen of Lisa McKutcheon
1/2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup sweetened, shredded coconut
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed light-brown sugar
*1/3 cup pure maple syrup
1 large egg
2 tsp. pure vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
Preheat oven to 325 with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
In a bowl, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Shape 3 level tablespoons of dough at a time into 1 1/2″ balls (or use a 2″ ice cream scoop) and place 2″ apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
Note: Look for grade B maple syrup, which has a deeper flavor than grade A. I have sometimes substituted molasses for the maple syrup.