Preheat oven to 350°F and line two baking sheets with parchment paper.

In a small microwavable bowl, combine the semisweet chocolate chips, unsweetened chocolate, and Persian Lime Olive Oil. Microwave for 30 seconds at medium power, stir, and repeat until the mixture is smooth. Take care not to overheat the mixture. Set aside to cool.

In a small bowl, whisk together the flour, Sea Salt, and baking powder.

In a large bowl, combine the eggs, sugar, instant coffee granules, and vanilla extract. Using a handheld mixer, beat until light and fluffy. With the mixer running, add the cooled chocolate mixture and beat until well combined.

Add the dry ingredients to the chocolate-egg mixture and stir by hand until almost combined.

Add add the walnuts and stir until blended. Dough will be very fudgy and thick.

Drop by rounded teaspoonfuls on the baking sheet.

Bake for 9- 10 mins. These chocolaty cookies will look slightly underdone when cooked; take care not to over-bake.

Combine shredded coconut and White Coconut Balsamic. Add confectioner sugar and stir until a thick paste forms. Add warm water and stir (add more confectioner sugar or water if necessary).

Drizzle glaze over each cookie and enjoy!