Pre-heat oven to 350 degrees F.
In a bowl, mix together the eggs and the palm shortening. Once that is mixed together, throw in the vanilla extract and almond milk and whisk all of it together. (I used an immersion blender with the whisk attachment to mix all of it together together!)
In the same bowl, add in the baking powder, coconut sugar, almond flour, tapioca flour, and baking cocoa. Mix well. It should come out pretty airy + light.
Line a baking sheet with parchment paper and take an ice cream scoop to scoop out the batter onto the baking sheet.
Bake for 15 minutes.
When a batch is done in the oven, take it out and put each cookie on a cooling rack. Repeat this until all the batter is gone. (This recipe is about 2 1/2 batches to bake with a standard size baking sheet!)
Let the cookies cool down. Do NOT fill them when they are hot or warm.
Taking an organic coconut oil icing (my choices that I used here in this recipe for the icing, is above in the blog), spoon the icing inbetween two cookies.