These little guys are short, sweet and perfect for summer! This recipe for strawberry Napoleons features our strawberry ice cream and gluten free cookies.
- In the bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Slowly add the flour until it is fully incorporated. If the dough is too crumbly, add more coconut milk beverage. If it sticks to your fingers, add more flour. Chill the dough in the freezer for twenty minutes.
- Preheat the oven to 350 degrees. Place the cookie dough on a floured surface and roll the dough into a flat, thin piece. Cut into circles or desired shape. Bake for 8 minutes. Cookies will not brown so be careful not to overcook.
- Allow the cookies to cool, then assemble the napoleons by layering cookies, strawberries, and frozen dessert into little towers with 3 cookies and two layers of filling. Top with Cocowhip to serve or store the towers in the freezer.