Preheat oven to 350° F.

Grease a large baking sheet with a bit of butter or coconut oil.

Whisk the eggs in a mixing bowl and mix in the coconut sugar and butter or coconut oil.

Stir in the pecans, coconut flour, arrowroot starch, salt, and baking soda. Let sit a minute to set up. If the dough is still runny, you may add an extra tablespoon of coconut flour.

Roll tablespoonfuls of dough into balls and place on the baking sheet.

Bake for 20 minutes.

Combine the coconut sugar and arrowroot in a food processor.

Process until powdery.

Sift through a fine-mesh sieve.

Sift again, this time over the cookies so they get all dusted with powdered coconut sugar.