Ginger Coconut Oatmeal Cookies

Firstly, preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Next, place a baking sheet on the middle rack of your oven and line it with parchment paper to prevent sticking.

Then, in a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda until well combined. In another bowl, mix together the grated root of a fresh ginger and 2 tablespoons of freshly squeezed lemon juice.

After that, using an electric mixer, cream together 1 cup of unsalted butter and 1/2 cup of granulated sugar in a large bowl until smooth and silky. Add 1 egg to the mixture and continue beating until it reaches a light and fluffy consistency.

Now, combine 1 cup of rolled oats, 1/2 cup of shredded coconut, and 1/4 cup of raisins into the butter mixture. Add the ginger-lemon juice mixture to the butter mixture and stir until well combined.

Next, gradually add the flour mixture to the butter-oats mixture and continue stirring until a smooth dough forms. Divide the dough into desired cookie sizes, leaving about 2 inches of space between each cookie on the prepared baking sheet.

Finally, bake the cookies in the preheated oven for 10 minutes or until they are lightly golden brown. Remove the cookies from the oven and let them cool completely on a wire rack.