Preheat oven to 350 F, lightly grease cookie sheets or use parchment paper.
In a large mixing bowl, mix (you can just use a fork) coconut oil, toasted coconut, and curry powder. The point here is to get the curry powder well combined with the oil so the cookies are infused with delicious curry flavor.
Add the sugar and beat for about a minute.
Pour in the ground flax seeds and milk and mix. (remember to use coconut milk if you don’t have *unrefined* coconut oil, though unrefined is preferred). Then add vanilla extract
Add half the flour, plus the salt and baking soda. Mix well, then add the remaining flour and the chocolate.
Scoop out about 2 tablespoons of dough and form into balls. Place on the cookie sheet with about an inch or two in between each cookie, flatten slightly with your hand.
Bake 10-12 minutes. Keep an eye on them! Pulling them out early is better than letting them burn.
Let them hang out on the cookie sheet for another 3 minutes or so, then they’ll be firm enough to place on a cooling rack.
Enjoy! (actually pictured are the original rosemary chocolate chip)