Preheat oven 300°F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend - I use my kitchen aid mixer with dough hook.

Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.

Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. (mixture will froth). Add maple extract or vanilla. Stir into dry ingredients. Add pecans; Stir well.

Place 1/4 cup size balls of dough on parchment covered baking sheets, 3 inches apart. Flatten slightly.

Bake 18 to 24 minutes, until golden brown and set, rotating positions halfway trough the baking process. Cool on the baking sheets 5 minutes; transfer to wire rack to cool completely. Makes about 3 dozen cookies

Recipe by Julie Hession published in relishmag.com