In a large bowl, mix the Sugar, Coconut Oil and Coconut Milk.
Sift in the Flour, Almond Meal, Cacao Powder, Cornstarch, Baking Soda an Salt. Mix well to create a dough.The dough will be really soft - it's normal. If you find that it is too soft to create a large ball of dough, add a little bit of Flour. If too hard, add a little bit of Coconut Milk.
Create a ball with the dough and place in the fridge to set for at least 30 minutes.
Turn on your oven on 160'C.
Put some Flour on your clean kitchen bench and rolling pin. I like to roll doughs on baking paper to having sticking to the bench.Roll the dough in a large, thin circle. It should be really easy to roll, but try to avoid rolling it too thin.With a cookie cuter, cut small rounds (or shape of choice) of dough and place them on a baking tray lined with baking paper.
Bake the cookies for 7 to 10 minutes, depending on the thickness of the cookies. Place the baked cookies on a rack to cool down.
Vegan Chocolate Frosting
While your cookies are cooling, place your Dark Chocolate in a heat-proof bowl.Warm up the Coconut Milk in the microwave or on the stove then pour it over the Chocolate. Stir until all the Chocolate has melted.Add the Coconut Oil and mix well until shiny and smooth.
Place the Chocolate Frosting in the fridge to set. The liquid ganache will take between 15 to 30 minutes to set and harden into a frosting.
To Assemble the Cookies
Place the Chocolate Frosting in a Piping Bag with a large piping tip, or alternatively just use a spoon. Warning, this is not the easiest frosting to pipe so if you are not super confident with a piping bag, just use the spoon!Pipe some Chocolate Frosting on a shortbread cookie, then place a second one over to create a sandwich.