1. В В Place palm sugar in food processor and grind until superfine.

Remove from processor and set aside in a bowl. 2. В В Whisk flour, palm sugar, tapioca flour, and salt together in a large bowl.

Using an electric mixer on medium-low speed, beat the coconut oil into the flour mixture one piece at a time.

Continue to beat the flour-coconut oil mixture until it looks crumbly and slightly wet. 3. В В Beat in the coconut milk and vanilla until the dough begins to form large clumps (about 30 seconds).

Knead the dough in the bowl by hand a few times until it forms a large cohesive mass. 4. В В Transfer the dough to a clean counter and divide into two even pieces. Press each piece into a four-inch disc, wrap tightly in plastic wrap, and refrigerate until the dough is firm yet malleable (about 30 minutes). 5. В В Working with one piece of dough at a time, roll the dough out between two large sheets of parchment paper to an even quarter-inch thickness. With the dough sandwiched between the parchments, slide it onto a baking sheet and refrigerate until firm (about 10 minutes). 6. В В Adjust an oven rack to the middle position and heat the oven to 375°F.

Line two baking sheets with parchment paper. 7. В В Working with one sheet of dough at a time, remove the top piece of parchment and stamp out cookies using cookie cutters.

Transfer the cookies to the prepared baking sheet with a thin metal spatula, spaced about one inch apart. 8. В В Bake the cookies one sheet at a time until light golden brown (about 10 minutes), rotating the baking sheets halfway through baking.

Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely before decorating as desired.

Repeat with the remaining dough using freshly lined baking sheets. DECORATING GLAZES: Use your favorite paleo jams (see Fruit Jam Recipe, page 221) as a glaze to decorate, or pipe non-dairy dark, milk, or white cacao nibs. Cacao decorating glaze can be made smooth by adding a small amount of coconut oil and coconut milk while heating to reach desired consistency.

Heat cacao nibs in microwave, stirring every 30 seconds until smooth.