In a large mixing bowl, whip your butter until fluffy and add 2 cups of sugar. Mix the butter and sugar for about 1 minutes on medium-high speed before adding the egg. Mix for one minute more.

In large bowl, combine your coconut flour, favorite gluten free flour, baking powder, baking soda, salt, ground coconut and tapioca flour.

In a measuring cup, combine the coconut milk and pure vanilla.  With the mixer running on low, alternatively add the flour mixture and milk mixture until they are all gone.

As soon as the dough is mixed together, drop spoonful onto an ungreased cookie sheet and bake at 350 degrees for 12-14 minutes or just when the edges start to golden.

Allow the cookies to sit on the pan for five minutes before moving to a cooling rack.  If desired, drizzle with dark chocolate.