To make the toasted coconut butter take a small saucepan or skillet and set the stove to medium heat. Add the ¼ cup of coconut butter to the pan and stir continually to avoid burning. Cook for 4-5 minutes or until the coconut butter reaches a nice toasted color. Remove immediately from the heat and transfer into a bowl. Place in freezer to chill until needed.

While the coconut butter is cooling, work on making the jam. Set a small saucepan on medium heat, add the berries (and water if using fresh fruit). Let sit in the pan stirring occasionally and breaking the pieces of fruit up. At about 3 minutes add in your honey and continue to cook for another 3 minutes.

While the jam is cooking you can measure our your dry ingredients. In a small bowl add the flours, soda, and salt and mix together and set aside.

Return to your jam, at this point the fruit should be thickening and mashed to a jam like consistency. Finally mix the starch with 1 tablespoon of water. Don’t skip this step of the starch will clump! Add the starch and water mixture to your jam and cook until it is thick, about another minute. Take the jam off the heat and let cool.

At this point, preheat your oven to 375 Fherenhiet

In a large mixing bowl measure your palm shortening and add in your toasted coconut butter. Mix together until it is nice and creamy. Add the honey, coconut sugar, coconut milk, and vanilla one at a time stirring well between each ingredient.

Next add half of the dry ingredient mixture into the wet ingredients and stir until well incorporates. Then add the rest of the flour until a thick dough forms.

Scoop the dough onto a cookie sheet. This makes about 13-14 cookies and make a small well in the middle of each dough ball. Fill with jam and place in the oven.

Bake the cookies for 10-12 minutes, or until slightly browned on the edges. Let cool before serving. Trust me, you don’t want to burn your mouth on scalding hot jam. Store in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week.