Coconut Whipped Topping / Frosting Option - If you can't locate
CocoWhip, this makes a delicious stand-in that freezes well. Chill a good quality coconut milk (I use
So Delicious Original Culinary Coconut Milk) overnight. Scoop 1 cup of the thick, coconut cream that sets up into a chilled mixing bowl. Add ½ cup powdered sugar and 1 teaspoon vanilla powder or extract. Whip with a hand mixer for about 30 seconds. Store in the refrigerator until ready to use.
Oil Note - Do not use coconut oil. You need an oil that will remain liquid when frozen so that the cookie crust doesn't end up too hard.