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1
Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).
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2
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
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3
Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).
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4
Stir in the egg, then the flour mixture, taking care not to overmix.
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5
Stir in the coconut, oats and nuts to make a textured cookie dough.
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6
Set aside until it gets to room temperature, about 30 minutes.
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7
Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
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8
Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
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9
BAKERS TIPS:.
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10
You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
