Cookie Ingredients:

• 3 cups Coconut Flour
• 1 cup Macadamia Nuts (ground to a powder)
• 2 cups Cashew Flour
• 1/2 cup Coconut Nectar
• 1/4 cup Coconut Crystals
• 1-2 Tbsp Coconut Oil, melted
• 2 Tbsp Vanilla Extract
• 1/2 tsp Sea Salt
• Water (if needed to thin mixture)

Directions:

1. In food processor combine the cashew, macadamia nut, and cashew flours until well blended
2. Add remaining ingredients and process until dough is formed.
3. Add a few Tbsp water to soften mixture enough to work with
4. Using a rolling pin, roll dough out to approximately 1/2 inch thickness.
5. With round cookie cutter, cut into perfect circles.
6. Dehydrate for 8-12 hours

Credit to Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City

Coconut Glaze Ingredients:

• 1/2 cup Young coconut meat
• 1/4 cup Coconut Nectar
• 1 Tbsp Coconut Oil, melted
• 1/2 tsp Vanilla Extract
• 1/2 tsp Sea Salt

Chocolate Maple Glaze Ingredients:

• 1/2 cup Maple Syrup
• 1 cup Cacao Powder
• 2 Tbsp Coconut Oil, melted
• 1 tsp Sea Salt
• 1 tsp Vanilla Extract

Directions:

• Blend all ingredients for each glaze separately in a high speed blender until smooth.
• Frost cookies half with coconut glaze and half with maple glaze