If you're a fan of coconut and chocolate, no wait, scratch that. If you're currently a living person then you're gonna love these cookies!
1/2cuporganic vegetable shorteningor more coconut oil
1cup+ 2 tablespoons organic cane sugar
2teaspoonscoconut extractyou may want to add 1 or 2 more teaspoons more depending on how potent your extract is
3cupsall purpose flour
about 1/2 cup organic powdered sugar for rolling dough balls in
36dairy free "milk" chocolate squaresoptional[use dairy free if needed]
Pre-heat oven to 350 degrees F (180 C) and pour softened coconut and shortening into bowl of stand mixer or large mixing bowl
Add sugar and mix on low speed until creamed in, then stop and scrape sides of bowl. Add coconut cream and mix until combined, then add extracts, baking powder, and salt. Mix in flour one cup at a time and beat after each addition until you have a thick and fluffy dough.
Line a cookie sheet with parchment paper or sil-pads. Roll dough into 1 inch balls, then roll in powdered sugar and, if adding chocolate, use your thumb to make indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges barely start to turn golden. Remove from oven and, if desired, top each with a chocolate then allow to cool for at least 5 minutes before devouring.