Measure out and prepare all the ingredients.

Line a baking sheet with parchment paper. Preheat oven to 350F.

Spread the unsweetened coconut flakes onto the parchment lined baking sheet. Bake in the oven for 5 minutes or until slightly brown. Set aside to cool.

In a stand mixer, mix together the softened butter and sugar until it is fluffy. Add in the egg and vanilla extract and mix to combine well.

In a bowl, whisk together the almond flour, coconut flour, psyllum husk powder, xanthan gum, salt, and baking powder. Mix to combine well.

Add the flour mixture into the butter, sugar, and egg mixture. Mix together to combine well.

Stir in the toasted coconut and the white chocolate chips.

Roll the dough into balls and place on parchment lined baking sheet. Leave enough room between the cookies for them to expand in the oven.

With a spatula, flatten the cookie dough balls. Bake in the oven for 10 - 12 minutes.

Serve and enjoy!