Heat butter in a large sauté pan over medium heat until melted. Continue cooking for 3-5 minutes until butter begins to brown, then remove from heat.

Add cinnamon, nutmeg, ginger, fresh ginger, and molasses and stir to combine. The fresh ginger may spit if your butter is too hot, so be careful.

Add your carrots and coconut and stir to combine. Then, add your brown sugar until the mixture becomes syrupy and thick. Let cool for 5-10 minutes.

Add your egg once the mixture is lukewarm. Stir vigorously to combine. Then, sift in your flour, baking powder, baking soda, and salt.

Fold your dry ingredients into the cookie batter with a spatula until no streaks remain. The mixture should be thick and hard to stir.

Scoop your cookie dough into 6 equal balls with a large ice cream scoop. Place on a parchment-lined baking sheet and cover with plastic wrap.

Chill cookie dough for 12 - 24 hours in the fridge. When ready to bake, remove from fridge to come to room temperature for 30 minutes before baking.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 3 balls of dough on each sheet and flatten into a disc with your hand.

Top each cookie with whole pieces of walnuts and thin slices of carrots and press into the dough to adhere. Bake cookies for 12-18 minutes until mostly set.

Let the cookies cool for 30 - 60 minutes at room temperature.

Once cookies are cooled, dip each top-side down into the maple glaze. Then, quickly flip them right side up and place them on a wire rack or cool counter to chill until set.