Coconut Orange Cardamom Snickerdoodles

Snickerdoodles rolled in a coconut, cinnamon and cardamom coating with orange zest.

Ingredients

2 3/4 cups	660 ml	all-purpose flour (optional – substitute 1/4 cup with coconut flour)
2 teaspoons	10 ml	cream of tartar
1 teaspoons	5 ml	baking soda
1/4 teaspoon	1.3 ml	salt
1 1/2 cups	360 ml	sugar
1/2 cup	120 ml	unsalted butter, softened
1/2 cup	120 ml	coconut oil or shortening
2		eggs
1		zest of one orange (about 1 Tablespoon)
1 cup	240 ml	sweetened coconut flakes
2 teaspoons	10 ml	ground cinnamon
1 teaspoon	5 ml	ground cardamom

Preheat oven to 400°F.
Sift together into a medium bowl the flour, cream of tartar, baking soda, and salt. Set bowl aside.
In a large bowl or the bowl of your stand mixer, cream together the butter, coconut oil, and sugar.
Add the eggs one at a time, and then the orange zest, and mix thoroughly.
Add the flour mixture, and mix until a dough forms.
Place dough in the refrigerator for at least 30 minutes, or until firm.
Using a food processor, process the coconut until it is almost a moist powder. Mix in a small bowl with cinnamon and cardamom.
Shape dough into approximately 1 inch balls, roll in the coconut and spice mixture, and place 2 inches apart on a cookie sheet.
Pat each dough ball down very slightly.
Bake for 8-10 minutes, or until set.
Cool for a couple of minutes on the cookie sheet, then remove to racks to cool completely.