Step 1

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Step 2

In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, vanilla and almond extract; beat again on medium speed until smooth and creamy.

Step 3

In large bowl whisk together flour, oats, baking soda, and salt. Add dry ingredients to the wet ingredients; mixing again on medium speed until well combined. Slowly fold in shredded coconut and white chocolate chunks/chips.

Step 4

Use a medium cookie scoop to gather a heaping rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two or three frozen blueberries on top, roll dough back into a ball and place on cookie sheet. Repeat with each dough ball.

Step 5

Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.

Step 6

Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit, about 5 minutes. Transfer to a wire rack to allow cookies to cool completely. Makes about 16-18 cookies