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Preheat oven to 350°F with rack positioned in the center. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the oats, flour, baking powder, cinnamon, salt, and ginger until well combined.
Stir in the carrots, chopped pecans, pineapple, and coconut flakes until evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the maple syrup, melted butter, egg, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon or spatula until completely combined and no dry pockets remain.
Using a large cookie scoop (about ¼ cup capacity), scoop batter onto the prepared baking sheet, spacing cookies about 2 inches apart.
Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick. These cookies won't spread much during baking.
Bake for 15–18 minutes, or until the edges are golden brown and the tops look set but still soft.
Remove from oven and immediately press one whole pecan onto the center of each warm cookie.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.