*I recommend using a spice grinder (I use
this) or small food processor to make very fine crumbs. But if needed, you can pound the cookies in a plastic bag with a mallet.
**Use
good quality coconut milk that thickens when chilled (
see my quick guide and video here). If it doesn't, your filling will be a bit too soft. If you only have
lite coconut milk on hand, reduce the amount to 2 tablespoons.
For coconut-free, swap in ¼ cup pureed avocado or 2 tablespoons dairy-free milk beverage of your choice.