Preheat and Prepare Baking Sheet

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper to prevent sticking.

Mix Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

• In a large mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy.

• Add the egg yolks and vanilla extract, mixing until well combined.

Incorporate Coconut Milk

• Gradually add the coconut milk or coconut cream to the butter mixture, mixing until smooth.

Combine Wet and Dry Ingredients

• Slowly add the dry ingredients to the wet mixture, stirring until just combined.

• Fold in the cacao nibs or mini chocolate chips and the shredded coconut.

Shape Cookies

• Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

• Gently flatten each cookie with the back of the spoon.

Add Toppings

• Sprinkle the tops of the cookies with additional shredded coconut and cacao nibs or mini chocolate chips.

Bake

• Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Cool

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.