Macadamia Thumbprint Cookies

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

prep time:
cook time:5 min
ready in:
  • Cookies
  • 1 cup roasted macadamia nuts, 1 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract, 1/4 cup coconut oil melted
  • 1 tablespoon maple syrup, 1/2 teaspoon orange zest
  • Chocolate Ganache
  • 3 tablespoons coconut oil melted, 2 tablespoons maple syrup
  • 1 tablespoon unsweetened cocoa powder, 2 tablespoons palm shortening
  • 2 teaspoons arrowroot starch