Place the tin of coconut milk in the fridge over night. Use a spoon to remove the solidified top part of the milk, mix this with the maple syrup to make the filling and spoon into a piping bag and refrigerate.
Mix the baking powder, sodium bicarbonate and cocoa in a bowl. In a second bowl mix the coconut flower sugar with the maple syrup, almond cream, vanilla and salt, then add to the dry ingredients together with 2 tsbp. water (or a little more if required) and mix to form an even dough.
Cover the dough and chill for approx. 1 hr.
Place all the ingredients into a pan and simmer for approx. 10 mins. while stirring with a whisk, then leave to cool.
Shaping, baking and glazing the cookies
Divide the dough into 16 equal pieces, roll into balls and place these onto a baking tray lined with baking paper leaving sufficient space between them, then wet your fingers and press the cookies flat.
Bake: for 10-12 mins. in the centre of an oven preheated to 175°C.
Leave the cookies to cool. Spread half the cookies with the raspberry filling, then pipe on the coconut filling. Place the remaining cookies on the top of the filling. Chill the cookies for approx. 2 hrs.
For the glaze melt the chocolate and coconut oil over a low heat, pour over the cookies and leave in the refrigerator to set.