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Ingredients
  • 3 cups all purpose flour
  • ½ cup butter
  • ½ 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
  • ¼ tsp salt.
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