Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
Add softened butter and light brown sugar to the bowl of your stand mixer. Cream them together until smooth.
Add the maple syrup, vanilla extract and milk and mix in.
Add rolled oats, dessicated coconut (finely shredded coconut), all purpose flour, baking soda, ground cinnamon and salt and mix in with a spoon (don't use your electric mixer for this part).
Add the chocolate chips and mix in.
Break off pieces of the cookie dough and roll into balls. Place them evenly onto the parchment lined baking tray. Aim to get 20 cookies from the batch.
Bake for 12 minutes until lightly browned on top. If they haven't spread enough when they come out of the oven then flatten them lightly with a fork while they are still hot from the oven.
Press a few more chocolate chips directly into the tops of the cookies while they are still warm.
Leave them on the tray to cool. They will firm up as they cool down.