Raw Macadamia Thumbprint Cookies
Ingredients
Thumbprints
- 1 cup 150g roasted, salted, macadamia nuts
- 1 cup 90g unsweetened, fine shredded coconut
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil melted
- 1 tablespoon pure maple syrup
- 1/2 teaspoon orange zest optional
Instructions
Thumbprints
- Place the macadamia nuts in a food processor and pulse into a coarse meal but not so much to make butter
- Add the coconut, vanilla, coconut oil, maple syrup, and orange zest (optional) and pulse until well combined, about 30 seconds
- Scoop rounded tablespoons of dough onto a waxed-paper lined baking sheet
- Press your thumb into each ball to create a well. If the dough is too soft, refrigerate for 15 minutes or until the cookies firm up
- Set aside, then top with ganache, and refrigerate for at least an hour
Chocolate Ganache
- Combine the coconut oil, maple syrup, cocoa powder, palm shortening and arrowroot starch in a small mixing bowl
- Whip with a hand mixer until smooth and fluffy
- Store in the refrigerator if not using right away; soften at room temperature before using
Notes
*Store cookies in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months *You do not have to use the chocolate ganache, feel free to get creative with the filling with your favorite homemade chocolates or jams *And just so you know, the chocolates in the picture are just melted enjoy life chocolate chips poured into candy molds instead of the chocolate ganache.