Preheat oven to 350F.

Mix the tapioca starch, salt and baking powder in a large bowl and set aside.

Place the coconut milk and avocado oil in a small saucepan and bring to boil.

Take off the heat an immediately pour over the dry ingredients, quickly stir with a wooden spoon until all the starch is incorporated. The dough will look chunky and will be hot, so wait about 5-10 minutes until it cools down.

Using a hand mixer, beat the dough while adding one egg at a time, until fully incorporated and the dough has a nice soft stinky consistency.

Add the grated cheese and continue beating with the mixer until the cheese gets incorporated.

Line a sheet tray with parchment paper. Then use a cookie scooper to scoop and then roll the dough into bolls. Line them up about 1 inch apart on a sheet.

Bake for about 35-40 minutes until lightly golden brown. Let cool down for about 15 minutes and enjoy.