1. 1. Preheat the oven to 350 F (180 C).
   2. Line two baking sheets with parchment. Set the racks on the oven in the upper and bottom thirds. This will let you bake 2 sheets at the same time.
   3. Beat the coconut oil and sugar in the bowl of a stand mixer until it is fluffy.
   4. Add in the egg and vanilla and beat until you have a smooth mixture.  

1. 1. Whisk the flour, cocoa, baking powder and salt in a small bowl. 
   2. Add about 1/3 of the flour mixture to the coconut oil mixture, then mix until the flour just disappears. 
   3. 

To finish the batter, add in half of the coffee, another 1/3 of the flour, the rest of the coffee, then the rest of the flour. Mix each addition briefly before adding the next. 

• Finish off by scraping the bowl all the way to the bottom and folding the batter over on itself a few times so the batter is well mixed.
• Scrape the batter into a large soup spoon, then slide it off your finger onto one of the prepared sheets. Finish scooping all the cookies onto the baking sheets.  
• Bake for 6 minutes.
• Open the oven and spin the baking trays 180 degrees, then swap them from top to bottom and bottom to top.
• Bake for another 6 minutes. They’re done when the middle springs back on one of cookies when you lightly press it. 
• Let the cookies cool completely on a wire rack.
• When you’re ready to serve them, whip the whipping cream with the powdered sugar and the vanilla for the filling with a stand mixer or a hand mixer until it holds stiff peaks.
• Flip over one of the cookies and spoon a scoop of the whipped cream on top. 
• Cover the whipped cream with a second cookie to make a sandwich.
• Fill the rest of the cookies.
• Serve the cookies on a large platter immediately.
• Save any extra cookies in the fridge, covered for up to 2 days.