In medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt.

In large bowl, combine oats and water. Stir in granulated sugar, brown sugar, beaten egg and melted butter.

Add flour mixture to bowl with wet ingredients and use rubber spatula to mix until flour is completely absorbed.

Stir in shredded coconut, chocolate chips, finely chopped macadamia nuts and raisins until well distributed throughout.

Using plastic wrap, cover bowl and refrigerate 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Roll 2-tablespoon scoops of cookie dough into balls and arrange on baking sheet; Leave 2-inches around each cookie.

Bake in batches 15 minutes, until cookies are lightly browned around edges.

Cool on baking sheet 5 minutes, then transfer cookies to wire rack to cool completely.

Store in airtight container at room temperature up to 3 days.