Double Chocolate Double Coconut Cookies

In a large mixing bowl using a mixer, combine coconut oil, sugars, egg, and vanilla until creamy. In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Slowly add the dry ingredients in with the wet, adding a small amount at a time and mixing as you go. When well-mixed, add the chocolate chips and coconut. With the mixer running, add in 1 1/2 tablespoons of the water and mix until combined. Test dough to see if a ball can be formed (but not super wet). If dough does not stick together, add remaining 1/2 tablespoon of water and mix.

Form dough into 20 even-sized balls and place on a plate. Cover and refrigerate for 2 hours.

Preheat oven to 350 F. Place dough balls on a parchment paper lined baking sheet spacing them 2″ apart. Bake on the middle rack of the preheated oven for 8-10 minutes. The center of the cookies should be slightly uncooked. Remove baking sheet from the oven and allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool.

Store in an airtight container.