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1
Grind desiccated coconut in the blender to make a vert fine flour, sieve.
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2
Gind potato flakes in the blender if you cannot find potato flour, this will give you fine flour.
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3
Measure the rest of the dry ingredients and blend together and lastly sieve. Set aside.
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4
Beat butter in a mixing with beater attachment. Beat for 2-3 minutes at medium speed.
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5
Add the brown sugar and continue beating for another 1-2 minutes until light and creamy.
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6
Add eggs one at a time and continue mixing at slow speed, mix until well combined.
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7
Add vanilla and mix again for 1 minute.
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8
Add all of the dry ingredients and continue mixing on the lowest speed until dough comes together.
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9
Add half of the dark chocolate chips and continue to mix of 1 minute until all of the chips are incorporated evenly on the dough.
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10
Using a small ice cream scooper, scoop dough this will weigh around 30 grams to 32 grams.
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11
Roll the dough in your palm to make a better round shape.
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12
Add few more dark chocolate chips on top and lightly flatten the ball.
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13
Place the dough into a lined baking tray and place them 2 to 3 inches apart from each other.
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14
Bake them in preheated (18C) oven for 9 to 10 minutes. or until the sides of the cookie have a light brown color and bottom have light golden brown color.
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15
Cool on wire racks.
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16
Store on closed dry container.
