Instructions

1. Preheat oven to 350-degrees.
2. Line a baking sheet with parchment paper. Set aside.
3. Cream sugar and oil together.
4. Add bean juice and extract. Mix thoroughly. Set aside.
5. Mix flour and baking powder together well in a separate bowl.
6. Add flour/baking powder mixture to the sugar mixture in ⅓ increments.
7. Mix thoroughly.
8. Dough will be crumbly, but turn it out anyway and simply work with it the way it is.
9. Using a roller, roll out the dough to ¼-inch thickness. Do not work any thinner than that or the dough will crumble apart when you try to transfer it to the baking sheet.
10. Cut your cookies out using a plain round cookie cutter. Unless you have a special pirate one. Then you should use that. I do not. So, round it was.
11. Bake in the oven for 10 minutes. The cookies will not be brown (or they'll be a little burnt on the edges if you're not careful...heh), but you don’t want them to be. If they’re browned, they’ll be too crispy and they’ll fall apart when you try to ice them. So, just 10 minutes. Nothing more.
12. There’s an amazing twist to this recipe: you just feel free to eat them straight out of the oven. No need for cooling–other than to cool enough that they won’t burn you. But, these don’t need to cool to be stiff. So nice. Love it!
13. But, if you want to ice them, then you DO want them to cool down. So, there's that.
14. Once they're cool, mix your coconut milk, powdered sugar and ⅓ cup of your corn syrup together. If it's still too dry, add more corn syrup.
15. Separate the icing in thirds and color one third black and one third red.
16. Cover 1/3 of the cookies in black icing, 1/3 in white, and the other 1/3 in red.
17. Start doodling! Draw some maps with x's marking the spot, some skull-and-cross-bones...anything you can think of that you can draw with a piping bag and the smallest tip you have.