Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
Pre heat the oven to 180C/360F. Line 2 baking trays and grease.
Take 1 tablespoon of mixture and roll into a ball. Place on the tray and flatten (not to flat but less rounded)
Place the tray in the oven and bake for 8-10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind.
Take a lined 20cm/8 inch springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered.
Place the tin in the freezer for 30 minutes then remove and fill.