In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry then allow the potatoes and onion to drain for an additional 5 minutes. Pour off the liquid in the bowl, leaving the starchy sediment at the bottom. Add the potatoes & onion mixture along with the eggs, scallions, panko, butter, salt, pepper and baking powder. Mix well.
In a large skillet, heat 1/8 inch layer of coconut oil. Once the oil has heated, spoon ¼ cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp. (Approximately 5-7 minutes).
Transfer the latkes to paper towels to drain and then transfer to a platter. Serve with applesauce or sour cream.