Preheat oven to 355 degrees F (180 degrees C).
With a whisk, beat up Egg (2) and Coconut Oil (80 milliliter).
Sift in the Kamut Flour (350 gram), Corn Starch (50 gram), Coconut Sugar (80 gram), and Baking Powder (1 tablespoon) 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 (50 gram), 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.