Preheat the oven to 325°F, and line a cookie sheet with silicon baking mat.
In a large bowl, using a spatula mix together the shredded coconut, egg whites, coconut sugar, salt, coconut oil, and honey. Scoop about a tablespoon of the mixture onto the baking mat spacing them about 3-inches apart. Using an offset spatula or your fingers, flatten the cookies to a ⅛-inch thick.
Bake in the preheated oven for 12 minutes and let them cool completely in the pan before removing them.
Chocolate Whipping Cream
Scoop the coconut cream from the coconut milk can into a large bowl and discard the water in the can.
Add to the bowl the cacao powder, honey, coffee (optional) and vanilla. Whip the ingredients using a hand-held (or stand) electrical mixer until well combined and smooth.
To serve, scoop the chocolate whipping cream over each cookie and top it with a fresh strawberry.
You can store your cookies and Chocolate Whipping Cream in the fridge in an airtight container. The cookies should last a few months, but the whipping cream is best served right after you make it. You can make it ahead if you like and you'll need to whip it again before serving.Please read my post and watch the video above for more info and details.