Melt your butter. I put it in the microwave for 15 second intervals if needed.

Take your egg out of the fridge if you haven't already. :)

Grind up the coconut shreds more with a coffee grinder or I used the magic bullet with the more fanned out blade. If you notice the coconut sticking the sides and it's starting to look thicker, this is perfectly fine and will be good. The finer you can get the coconut, the better.

Once your butter is melted, mix in the extracts and monk fruit.

Add your egg to the butter mixture and whisk until combined. It may thicken a little bit if the egg was not to room temperature. This is perfectly fine.

Add and mix in your cocoa powder to the coconut.

Mix in the coconut 'flour' mixture to your wet ingredients. No blender needed.

To harden the batter some, I put it back in the fridge for about 10 minutes.

Scoop out 13 portions of the batter onto your cookie sheet. Leave room to flatten a little bit.

These cookies will not spread out more, so the size you flatten them to, will be the completed size.

Cook on 350 degrees F for 18 minutes.