1/2 cup white sugar

1/4 cup brown sugar

4 eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup melted coconut oil

3/4 cup coconut flour

1/4 teaspoon salt

topping:

1 tablespoon white sugar

1 tablespoon cinnamon

Preheat oven to 375F (190 C). Beat together with a mixer the sugars, eggs, vanilla, and coconut oil. (Warning: if the eggs are cold, the coconut oil may solidify and leave little chunks.) Beat in coconut flour and salt. Let it sit for 5 minutes. If it’s still too soft or wet to handle, put it in the fridge for 30 minutes. Roll into balls (about the size of golf balls.) Then roll in topping. Place on greased cookie sheet or use baking paper. Flatten them a bit. Bake for 15 minutes until slightly darkens. Makes 25.