Preheat oven to 350 degrees F. Prepare whoopie pie pans by greasing with coconut oil. (I melt mine and brush it on with a pastry brush or use coconut oil baking spray.)

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In another large bowl or in a bowl of a stand mixer add coconut oil and sugars, beating together until combined. Add egg and coconut extract; continue mixing. On low speed, add in shredded coconut, chocolate chips and cacao nibs.

Divide batter equally among 24 wells of a whoopie pie pan. If additions like chocolate chips and nibs are not fully incorporating into the batter, it's okay, just sprinkle the extras among the wells of the pan and they will bake in; it's the beauty of using this type of pan.

Bake in the oven for 12 minutes, remove and let sit in the pan for 5 minutes before removing. (I like to let my cookies finish baking in the pan, out of the oven, for those last few minutes.) Remove from pan with a small spatula and let cool completely on a wire rack.

Cookies will keep for a week in tightly covered Tupperware.

*If you do not use a whoopie pie pan to make these cookies, you will need to roll the dough into balls and chill them for hours before baking, otherwise they will melt and spread quite a bit. Chilling the baking tray would also be a great idea when using this method.