Line a 12 serving muffin tin with cupcake liners.
Preheat over to 205℃.
Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt.
In a separate bowl mix the sugar, oil, coconut milk, cookie dough and extracts.
Once the wet ingredients are well combine, add the dry mixture.
Mix/beat just until combined, being careful not to overmix.
Scoop out into lined cupcake tins. Top with a little coconut shaving.
Bake for 20 minutes at 205℃.
Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately.
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