1. Preheat oven to 350° F. Whisk together the coconut, almond, and tapioca flours and the pinch of salt. Add the maple syrup, coconut oil, and vanilla and use a fork to mix until a smooth dough forms. Roll the dough into twelve 1-inch balls and gently press each ball to form a ½-inch thick cookie. Place on a parchment-lined plate and chill in the freezer for 15 minutes.
2. Set six strawberries aside for later use and stem and slice the remaining strawberries into ¼-inch thick slices. Transfer the strawberries to an airtight container and store in the refrigerator until ready to use.
3. Transfer the parchment with the cookies to a baking sheet and rearrange cookies so they are at least two inches apart. Bake for 9-11 minutes, or until cookies are lightly browned. Set aside to cool completely, at least 30 minutes.
4. Assemble the parfaits: Spread a thin layer of preserves over each cookie and break each cookie into small pieces. Place one cookie’s worth of pieces in the bottom of six small glass containers (wine glasses or half-pint mason jars work well). Add a layer of sliced strawberries, followed by a layer of whipped topping; be sure to spread each layer entirely to the edges of the containers so each layer can be seen. Repeat, adding another layer of cookies, followed by strawberries and whipped topping, finishing with the whipped topping. Lay the reserved strawberries on their sides and use a sharp paring knife to cut 4 or 5 slices vertically, from the end of the berries to just below the stems, leaving the slices attached to the stems. Gently fan the strawberries out and place one on top of each parfait for decoration. Refrigerate for at least one hour and up to 24 before serving.

Beer Pairing

Recommended Beer Style: Chocolate Ale

• Samuel Smith Chocolate Ale