• Preheat oven to 180°C (350°F). Line 2 cookie sheets with parchment paper. Set aside.
• In a large mixing bowl, combine oats, flour, desiccated coconut, brown sugar.
• In another bowl, combine boiling water with maple syrup, coconut oil, and baking soda.
• Pour the liquid ingredients onto the dry ingredients.
• Combine with a spatula until it forms a cookie batter.
• Shape 12 cookie balls of the same size and place each ball, 1 thumb apart, on the prepared cookie sheets.
• Slightly flatten each cookie with your hand palm. Thinner will make them crispier. For chewy cookies, keep them thicker. Smoothen the edge if it cracks.
• Bake 12-14 minutes in center rack.
• Remove from the oven and cool 5 minutes on the tray before transferring on a cooling rack.
• The cookie firms up after about 1 hour.

Storage

• Store them for up to 2 weeks in a cookie jar or freeze in ziplock bags.