1 1/2 cups all purpose flour
1 t. ground cinnamon
1 t. baking soda
1 t. salt
1 cup sweetened, shredded coconut
2 sticks butter, room temperature (she always specifies unsalted; I used salted and cut the added salt back a bit)
1 cup packed light brown sugar
1/3 cup pure maple syrup (absolutely no substitutions for fake syrup - only the real stuff!)
1 large egg
2 t. pure vanilla extract
3 cups old fashioned rolled oats
1 cup raisins (I used 2/3 cup craisins and the same amount of white chocolate chips)
Preheat the oven to 325 degrees. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt, stir in the coconut and set aside.
Beat the butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. Add the maple syrup and mix to combine. Add the egg and vanilla, beat until well combined. With the mixer on low speed, add the flour mixture in two batches and mix until just combined. Add the oats and rasins, mix until combined.
Drop 3 T. size rounded spoonfuls onto a baking sheet, evenly spaced apart, and bake for 13-18 minutes or until the edges are golden and the top is just set but still moist underneath. Allow to rest on the baking pan for 2-3 minutes before removing to a wire rack to cool completely. Store in a tightly closed container.