Pre-heat oven to 325 degrees.
In medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In large bowl cream together shortening, sugar, egg, and vanilla.
If working by hand: fold in coconut milk and mix well,
but do not whisk. Slowly work in dry mixture until a smooth, 'greasy'
dough forms.
If working with stand mixer: slowly add dry mixture, scraping down sides occasionally, until all of the dry mixture is absorbed. With mixer set to lowest setting dibble in coconut milk and let run for 1 minute longer.
Roll, cut, and bake immediately. Dough may be chilled for 15 minutes if it is too soft to work with.
Note: Do not let dough dry out. While rolling keep unused portions in bowl and cover with damp towel. While chilling keep dough wrapped in plastic wrap or plastic bag with all of the air pressed out.
May use cookie cutters.
Bake for 8-10 minutes or until soft touch does not leave indentation.
Makes 5-6 dozen.
Alteration - GFCF: See Chocolate Tea Cookies (GFCF)
Alteration - Egg-Free: increase coconut milk by 1/4 cup and add 1/2 teaspoon xanthium gum to dry mixture. May also simply omit egg for thin, crispy cookies.
Alteration - Diabetic Friendly: increase cocoa powder to 1/2 cup and replace sugar with 1/2 agave nectar. Cannot be rolled and cut with cookie cutters; drop onto baking sheet by the teaspoon.