Heat your oven to 350F and line a cookie sheet with parchment paper
In a food processor combine the margarine, coconut oil, coconut extract, and powdered sugar. Pulse until well combined.
Add the corn starch and flour and pulse until combined.
Place the half cup of shredded coconut in a bowl and and then roll the dough into balls and roll through the shredded coconut before placing on the prepared cookie sheet, about 1" of space between them.
After you've made all the coconut dough balls, next prepare the Raspberry Jam Filling. In that same bowl that held the coconut, add another half cup of shredded coconut and the raspberry jam. Stir to combine.
Use your thumb or a spoon and create a dollop in the middle of each cookie dough ball. Add a bit of the Raspberry Jam Filling to each cookie.
Place the cookie sheet in the oven and bake for 10 minutes, or until the outside of the cookie is slightly golden. Remove from the oven and set on a rack to cool completely before icing.
To prepare the icing, place the coconut oil and powdered sugar in a bowl. Stir to combine. This mixture will be thick and course. Add the plant-based milk, one teaspoon at a time until you reach a desired consistency. Drizzle the frosting on cooled cookies.
Store in a sealed container. These cookies will last longer if stored in the fridge.