Ingredients

• ¾ cup coconut oil, (at room temperature not melted)
• 1 cup brown sugar
• ½ cups palm sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups chocolate chips
• 1 cup unsweetened coconut
• 1 cup walnuts

Instructions

• Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
• Beat the coconut oil and sugars on high speed until smooth and creamy, about 5 minutes. Add the eggs one a time, mixing after each, followed by the vanilla extract.
• In a separate bowl, combine the whole wheat flour, baking soda and salt. Add to the wet ingredients and mix until just combined. Stir in the chocolate chips and shaved coconut.
• Drop by the rounded tablespoon onto the prepared sheet pan. Dough may be crumbly, but should stick together when rolled into a ball. Use your hand to flatten rounds into patties.
• Bake until golden brown, about 8-10 minutes. Let cool on a sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
• Cookies will keep in an airtight container at room temperature for several days, if they last that long.