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.

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