Rolled coconut cookies

1. Place the first four ingredients in a large bowl. Cut organic extra virgin coconut oil into the dry ingredients until large crumbs form.

2. In a small mixing bowl, beat the egg and add the remaining ingredients. Stir until well incorporated.

3. Add the wet mixture to the dry mixture. Stir until a sticky dough forms. Cover and refrigerate the dough for 30 minutes. Remove from refrigerator and slice the dough in half. Rewrap and refrigerate one of the halves. Roll the portion of dough into uniform, ½ inch sheet. Cut out shapes or traditional round cookies. Transfer to a lightly oiled cookie sheet. Bake in a preheated 350-degree oven for approximately 13 minutes or until cookies turn slightly golden and become firm. Allow to cool on the cookie sheet for one to two minutes before transferring to a cooking rack. Repeat with the second batch of dough.