Beat on medium high with the whisk attachment until soft peaks form and the
white fluffy mixture holds shape, about 10 minutes.
Add unsweetened shredded coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor and process until a mostly smooth,
almost fluffy mixture comes to be.
Add the egg yolks and caster sugar to the vanilla seeds and beat until you get a pale,
fluffy mixture.
You might have to beat the sugar and butter together for a longer time though — do it until they're really fully combined and turn into a uniform, light and
fluffy mixture.
You will get
a fluffy mixture.
Continue to beat until you have a light,
fluffy mixture (if it looks as if it's curdling, add another tablespoon of flour).
You want a soft and
fluffy mixture, otherwise, your cookies will be too dry.
With an electric hand mixer, beat the coconut cream until
a fluffy mixture forms.
Put the margarine and castor sugar into a mixing bowl and cream with an electric whisk until you have a light,
fluffy mixture.
Move ingredients to a blender and blend for about two minutes to make
a fluffier mixture.