Preheat oven to 350 degrees fahrenheit and prepare a baking sheet by lining with parchment paper or a silicon baking mat.

In a large bowl, add the butter and beat with a hand mixer until smooth. Add in the sugar, vanilla and egg. beat until all ingredients are incorporated and the texture is fluffy

In a medium bowl, mix together the almond flour, baking soda, and salt. Fold in the dry ingredients slowly into the butter mixture until it is all combined.

Place the bowl of dough in the fridge to cool for 30 minutes. You can opt to skip this step but know that the dough will be more difficult to handle when placing on the baking sheet.

After 30 minutes, roll 1 ½ tablespoon sized balls of the dough and place on the prepared baking sheet. Repeat until all the dough has been used.

Bake the cookies for 12-15 minutes or until golden brown on top. Let them cool completely.

Take the canned coconut milk out from the fridge. The coconut cream will be separated from the liquid. Scoop out the cream only and place into a medium mixing bowl.

Add in the vanilla extract and honey. Beat with a hand mixer on medium for a few minutes until it becomes fluffy. 

Assemble the cookies by layering the coconut cream and sliced strawberries onto one cookie and topping with another. Enjoy as is or keep in the fridge for up to one week.