Whole Wheat Chocolate Chip & Coconut Cookies

1.	Preheat oven to 375°F. Line a sheet pan with parchment paper.
2.	In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, 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.
3.	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.
4.	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.
5.	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.

	¾ cup coconut oil , at room temperature (155 grams)
	1 cup packed light or dark brown sugar (215 grams)
	½ cups granulated sugar (100 grams)
	2 large eggs
	1 teaspoon vanilla extract
	2 cups whole wheat flour (230 grams)
	1 teaspoon baking soda
	1 teaspoon baking soda
	2 cups semi-sweet chocolate chips (340 grams)
	1 cup unsweetened coconut flakes (85 grams)