Preheat oven to 350ºF. Whisk together dry ingredients. Mix shortening and molasses into dry ingredients using pastry cutter (or equivalent) until mixture resembles coarse meal. Gradually add coconut milk until dough just stays together when pinched. Wrap and refrigerate the dough until firm enough to handle. In quarter-batches, roll dough to 1/4" thick between two sheets of parchment paper. Peel off top paper, place it back and peel off other side. Cut shapes into dough (with cookie cutters). Remove dough around shapes. Bake 8-10min (longer = crisper). Cool on sheet before moving to rack. Store in airtight container in freezer.