Melt the butter over medium heat in a small pot, stirring occasionally as the butter simmers.
The butter is done when it is dark yellow/light brown in color. The particles at the bottom of the pan will be dark brown and it will have a nutty aroma.
Remove from heat, place in fridge, and bring back to a solid.
Preheat the oven to 350º and line a cookie sheet with parchment paper.
Add the butter and coconut sugar to a mixer and beat on high for about five minutes or until fluffy. After scraping the bowl, slowly add the eggs, vanilla, baking powder, and salt.
Once well-combined, slowly add each flour to the mixer, and beat until smooth.
Roll dough into 1½ inch balls and roll them in the remaining coconut sugar (in a separate bowl).
Place 12 cookies on a baking sheet and use a fork or the bottom of a drinking glass to press down each cookie to flatten.
Bake for 10-15 minutes and cool on baking sheets.