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Preheat the oven to 350°F (180°C). 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.
Store them for up to 2 weeks in a cookie jar or freeze them in zip-lock bags.