Ingredients
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1/4 cup cocoa powder
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1 pinch salt
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3/4 cup almond flour, plus extra for dusting
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2 tbsp cornstarch
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1 stick butter
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1 cup dark brown sugar
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1 egg
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1/4 cup coconut oil, at room temperature
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1/3 cup confectioners' sugar
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2 tbsp shredded coconut
Steps
1
Mix the cocoa powder, salt, almond flour, and cornstarch in a bowl.
2
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix at low speed until the mixture forms a dough. Wrap the dough in plastic wrap and chill for 2 hours.
3
Preheat the oven to 325°F. Dust a clean work surface with gluten-free flour, and roll out the dough to a ¼-inch thick square. Cut out 40 cookies.
4
Place cookies on a baking tray lined with parchment paper. Bake for about 15 min. until crisp. Allow to cool.
5
While cookies are baking, make the filling: Mix coconut oil, confectioners sugar, and shredded coconut until creamy. Drop a tbsp of filling on half of the cookies and then top with remaining cookies. Press gently so that the filling is visible along the edges.
