Directions
Preheat your oven to 350°F / 175°C.
Line two large baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granular sweetener, and brown sugar substitute until light and fluffy.
Beat in the eggs one at a time, followed by the water and vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, and salt.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined.
Do not overmix.
Gently fold in the flaked coconut with a spatula until it is evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, drizzle the cookies with melted sugar-free dark chocolate for an extra layer of decadence.
