1/4cupcoconut oil,not liquid, softened is ok, but don't put it in the microwave
Preheat oven to 350 degrees.
In a food processor, add the first 7 ingredients - almond flour, coconut flour, coconut sugar, matcha powder, baking soda, fine sea salt and shredded coconut, and pulse a few times until well mixed.
Add the coconut oil and pulse until the mixture is crumbly. Note: No need to soften the coconut oil. The closer it is to a solid, the less sticky your cookie dough will be.
Add the beaten eggs and process until the dough comes together and forms a ball.
Using a 1" scoop, scoop dough onto parchment paper lined cookie sheet, about 1" apart. Or...if you don't have a scoop, pinch off about 1 Tbsp of dough and roll it into a ball.
Gently press each cookie to about 1/4 inch thickness.
Place on middle rack and bake for 11 minutes. Watch closely towards the end...you don't want to brown your cookies much. They should almost be the same color as when you put them in.
Remove cookies to a wire rack and cool completely.Can be stored in an air tight container for 4-5 days.
Want to make it vegan? - Replace the eggs with a "chia egg". This suggestion comes from Jenni (@brln_babe) on Instagram. She made my Paleo Coconut and Cacao Nib Matcha Cookies with that substitution successfully! Thanks, Jenni!!