Preheat oven to 355 degrees F (180 degrees C).
With a whisk, beat up
Coconut Oil (1/3 cup)
Sift in the
Kamut Flour (3 1/2 cups)
Corn Starch (1/2 cup)
Coconut Sugar (1/3 cup)
Baking Powder (1 Tbsp)
and mix until you get a soft and smooth dough
On a floured surface, roll out the pastry dough into a (1/4-inch) 1/2 cm thick circle.
Using a cookie cutter, cut out round cookies.
Refrigerate for 30 minutes.
Bake the cookies for 12 minutes in the preheated oven. Remove from the oven and let them cool down on a wire rack.
In a double saucepan, melt the
Dark Chocolate (3 1/2 Tbsp)
, then dip half of each cookie into the melted chocolate. On some cookies, you add
Desiccated Coconut (to taste)
as desired. Let them cool on a wire rack.
Once the chocolate has dried out, store the cookies into an airtight container and serve them with a hot cup of tea or milk.