Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Combine the dry ingredients: sifted flour, baking powder, baking soda. and Kosher salt in a medium size bowl. Mix together with a fork and set aside.

Line a cookie sheet with parchment paper or use a non-stick silicon baking mat.

Cream together unsalted sweet cream butter and coconut oil until smooth.

Add brown sugar and granulated white sugar.

Add eggs and pure vanilla extract

Add shredded coconut and sunflower seeds

Fold in the white chocolate chips.

Add 1/3 of the flour mixture at a time until flour is completely incorporated into the cookie dough.

Evenly divide cookie dough and cover with plastic wrap. Chill cookie dough in the refrigerator for 20 minutes. (Note: chilling the cookie dough overnight makes for better tasting cookies).

Remove cookie dough from refrigerator and cut dough into 1/3 cup sections. Roll dough in the palm of your hand into a ball and place on cookie sheet.

Bake at 350 degrees for 25 minutes.

Remove from oven and allow cookies to cool.

Serve.