1 cup unsalted butter, slightly softened (2 sticks)
½ cup coconut oil
¾ cup sugar
1 cup firmly packed brown sugar
4 large eggs, lightly beaten
1½ tbsp vanilla extract
2 cups coconut flour
3 tsp baking powder
½ tsp baking soda
2 cups sweetened shredded coconut
1 cup white chocolate morsels
Instructions
In a medium bowl whisk together the flour, baking powder, baking soda, and set aside.
Using a hand mixer, cream the butter, both brown and white sugar and beat until fluffy about 2 minutes. Add the coconut oil, eggs, and vanilla extract.
Slowly add the flour mixture, be careful not to over mix. Fold in your shredded coconut and chocolate morsels
Cover with a plastic wrap and refrigerate for about 2 hours, or overnight.
Preheat oven to 350°F and line your baking sheets with parchment paper
Using an ice cream scooper or large tablespoon, scoop out the dough and roll them in the palm of your hands into 1 inch balls then place on the baking sheet making sure they're at least 2-inches apart
Bake for about 8 to 10 minutes or until slightly golden around the edges.
Cool on a baking sheet for 5 minutes, then transfer to wire racks to cool completely. You can store the cookies in an airtight container for up to a week.
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/gluten-free-white-chocolate-and-coconut-cookies/