Yield

12–15 cookies

Time

Prep: 10–15 minutes
Chill: 20–30 minutes (recommended)
Bake: 10–15 minutes
Total: ~30–45 minutes

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Ingredients

Wet ingredients

• 4 large egg yolks
• 1/2 cup butter, softened (not melted)
• 1/4 cup coconut oil, softened (not fully liquid)
• 1 teaspoon vanilla extract (optional but recommended)

Dry ingredients

• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 cup unsweetened shredded coconut
• 3/4 cup chopped walnuts or pecans (or mix both)
• 3/4 to 1 cup sugar-free chocolate chips
• 1/2 teaspoon salt

Optional:

• 1–2 tablespoons coconut flour (for firmer texture, not required)

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Instructions

1. Prepare the base mixture

1. In a mixing bowl, whisk the egg yolks until slightly thickened.
2. Add softened butter and coconut oil.
3. Mix until smooth and creamy.

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2. Add dry ingredients

1. Stir in the sweetener, salt, and vanilla extract.
2. Add shredded coconut, nuts, and sugar-free chocolate chips.
3. Mix until everything is evenly combined and sticky.

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3. Chill the dough (important step)

1. Cover the bowl.
2. Refrigerate for 20–30 minutes.
   • This helps the cookies hold shape and prevents spreading.

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4. Shape the cookies

1. Preheat oven to 175°C (350°F).
2. Line a baking tray with parchment paper.
3. Scoop tablespoon-sized portions of dough.
4. Place them 2 inches apart and slightly flatten.

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5. Bake

1. Bake for 10–15 minutes.
2. Edges should turn golden brown.
3. Centers will look slightly soft (they firm up when cooled).

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6. Cool

1. Let cookies cool on the tray for 10–15 minutes.
2. Then transfer to a rack to fully set.

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Texture & Taste

• Crisp edges
• Soft, chewy center
• Nutty and chocolate-rich
• Slight coconut flavor

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Approx Macros (per cookie, varies by ingredients)

• Net carbs: ~1–2g
• Fat: ~14–16g
• Protein: ~2–3g
• Calories: ~130–200

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Tips for Best Results

• Do NOT melt butter or coconut oil completely; soft is key.
• Chill dough or cookies may spread too much.
• Use sugar-free chocolate like Lily’s or similar.
• Add extra nuts for crunch or extra chocolate for dessert-style cookies.
• For firmer cookies, add 1–2 tbsp coconut flour.