Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray the parchment paper with nonstick spray.

In a medium saucepan over medium-low heat, combine the butter, sugar, and agave, stirring constantly, until the sugar dissolves, about 5 minutes.

Remove from the heat and cool for 1-2 minutes, then add the flour, ginger, and salt and whisk until no lumps remain.

Dollop teaspoons of the mixture onto the prepared baking sheet, leaving several inches of space between each cookie. Bake 4 at a time so you can quickly roll them while they’re warm.

Bake for 8-9 minutes, until the cookies are deep golden brown. While they bake, spray the handle of a large wooden spoon with nonstick spray.

Remove from the oven and cool on the baking sheet for 30 seconds. Then use a spatula to remove the cookies from the baking sheet and immediatly wrap each cookie around the greased spoon handle with the lacy side facing out, overlapping the edges. Cool on the handle for a few seconds before transferring to a wire rack. Repeat with the remaining cookies. If the cookies cool too much, reheat them for a few seconds in the oven. Cool fully on the wire rack before filling. Repeat with the remaining cookie dough, reheating it on the stove if it becomes too firm.

To make the filling, scoop out just the solid coconut cream from the top of the can of coconut milk into a mixing bowl. Beat the coconut cream, maple syrup, and almond extract until fluffy. If necessary, add coconut water (from the can), 1 teaspoon at a time, to help things fluff.

When all of the cookies are rolled and fully cool, fill them with almond whipped cream filling using a piping bag or zip-top bag with a corner cut off.