In a mixing bowl combine the sugar and softened coconut oil until it is smooth.
Add the egg, and again mix well until all is combined.
Squish & squash the dough into a ball, wrap in cling film and pop in the fridge for an hour or two to firm the dough up.
Lightly flour the work surface and roll out half the dough with a rolling pin until it's about 1/4 of an inch thick. Cut out cookie shapes with cutters or by hand using a small sharp knife and place each cookie onto an ungreased baking sheet.
Bake for 12-15 minutes and take out just before they get brown.
Use a fish slice or palette knife to move each cookie onto a cool flat surface.
Mix the egg white and icing sugar together until you have a glossy, smooth mix. Either keep white or add some food colouring a drop at a time. I put half my icing into another bowl and used just a couple of drops of pink and yellow in each bowl to create a soft, pastel shade. When it is the colour you like, scrape the icing into icing bags and get decorating!
Dairy Free Easter Cookies
Amount Per Serving
Calories 136Calories from Fat 45
% Daily Value*
Saturated Fat 4g25%
Vitamin A 10IU0%
* Percent Daily Values are based on a 2000 calorie diet.