Grind the nuts into a fine flour. In a large bowl combine the first four ingredients.
In a smaller bowl, melt the coconut oil and combine the liquid ingredients.
Pour wet into dry and mix until combined.
Lay a piece of saran wrap on the counter and place dough into the center. Wrap into a ball and place in the fridge for 30-60 minutes to firm up.
Preheat the oven to 325 degrees.
Remove the ball from the fridge and saran wrap. Lay the dough between two sheets of parchment paper and roll until 1/8-1/4 inch thick. Using cookie cutters, cut the dough into shapes and use a silicone spatula to lay the cookies onto a baking pan with parchment paper.
The shapes are delicate so move slowly!
Sprinkle the cane sugar on top of the cookies and bake for 13-15 minutes (13 if you like softer cookies).
The cookies won’t look done. Remove them from the oven and let sit on the baking pan for thirty minutes before removing. This gives them time to firm up.
Store in the fridge.
Open can and scoop out only the solid coconut cream (not the water at the bottom) into a bowl (preferably chilled so the cream doesn't melt).
Use an electric hand whisk to beat the cream until fluffy. Add in vanilla and beat a little longer.
Return the whip cream to the fridge until ready to use. It will firm up in the fridge but soften at room temperature. Re-whip if needed.
Place one cookie on a board. Top with a dollop of coconut whip cream. Place another cookie on top and top with a destemmed straw berry.
Note: make the whole can of coconut milk into coconut whip cream but you'll only need about half :)