INGREDIENTS
•
3 cups all purpose flour
•
1/2 cup butter
•
1/2 cup coconut oil (if you don't have coconut oil you can use all butter, or if you prefer coconut oil you can leave the butter out.
•
1 cup granulated sugar
•
1 egg
•
1 tsp coconut emulsion or extract (I prefer LorAnn's Bakery Emulsions)
•
1 cup sweetened shredded coconut (try toasting it first if you want to change up the flavor and texture of the cookie)
•
2 tsp baking powder
•
1/4 tsp salt.