Preheat your oven to 350°F and line a small baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, sugar, and baking powder. Stir in the maple syrup, coconut milk, vanilla extract, and almond extract. Then, mix in the softened palm oil shortening (or coconut oil/butter) until a dough forms.

If the dough feels too soft or sticky, place it in the fridge for 15 minutes to firm up.

Press the dough onto the parchment-lined baking sheet and use a spatula to flatten it to about 1/4 inch thick.

Bake for 12-15 minutes, or until the edges turn golden brown. If you prefer a softer, doughier texture, pull it out on the earlier side.

While the cookie bark bakes, mix together coconut butter, coconut milk, vanilla extract, and maple syrup in a small bowl. Stir in the beetroot powder for a naturally pink hue.

Let the frosting thicken in the fridge while the bark cools. If it’s too runny, add 1 tbsp more coconut butter to thicken it.

Once the cookie bark has completely cooled, use a large spoon or cookie scoop to spread the frosting evenly over the top.

Sprinkle with rainbow sprinkles, then break the bark into pieces using your hands or a knife.

Store any leftovers in an airtight container at room temperature. If you live in a warm climate, you can also store them in the fridge for a firmer texture.