• Preheat the oven to 350º F
• Add all the wet ingredients to a large mixing bowl. In a smaller bowl add all the dry ingredients and mix. Then add one third of the dry ingredients to the wet ingredients and mix until smooth.
• Next add the second third of the dry ingredients to the wet ingredients and mix. Finally the last of the dry ingredients and mix.
• Place it in the refrigerator for half an hour to let it firm up a little. Once done roll the dough into a ball and cut it in half. Cut each half into quarters so you end up with eight little sections.
• Roll each section into a ball and place onto cookie sheet lined with parchment paper, slightly flatten each ball. Place the cookie sheet into the oven and bake for about 10-11 minutes.
• The cookies will be cracked which is normal. Let them cool completely before frosting.

For Frosting

• Carefully flip coconut milk can over and open the bottom of the can. Scoop off 1/2 cup of the cream that is now at the top. Add palm shortening and mix with stand mixer or hand held mixer, beat until creamy.
• Add the remaining ingredients and continue to mix until smooth and creamy. Place into refrigerator for 10 minutes to firm before spreading onto cookies.