Preheat oven to 375 degrees.

In the bowl of an electric mixer, beat the sugar, butter and coconut oil until light and fluffy. Add the coconut butter and continue beating until incorporated. Add the vanilla and egg and continue beating until combined well.

In a large bowl, whisk together the baking soda, flour and salt. On low speed, slowly add the flour mixture to the wet ingredients. Continue stirring until a dough forms. Add the shredded coconut and stir to combine thoroughly.

Shape the dough into 1-inch balls and roll in the coconut sugar. Place the balls on a baking sheet lined with parchment approximately 2 inches apart. Bake for 9-10 minutes or until the edges begin to brown.

Remove from the oven and immediately top each cookie with 1 candy kiss pressing down firmly (but don't overdo it). Let the cookies cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely.

Store in an airtight container.