Coconut and Cashew Cookies courtesy of our favourite Latina Cook
Another tempting treat all the way from Brazil thanks to The Latina Cook. In her words, these are the "best thing to leave Brazil since Adriana Lima” and we couldn't agree more! These biscuits are squidgy in the middle and taste amazing with a coffee or a cuppa tea. Enjoy!
- 80g Dessicated Coconut
- 20g Coconut Flour
- 2 tbs Agave Nectar
- 1 pinch of maldon salt
- 125g Cashews
- 60g Virgin Coconut Oil
- 2 eggs
Preheat oven to 170C.
Add cashews to food processor and blitz for 2-3 minutes.
Add all other ingredients to the food processor and blitz until incorporated.
Roll mixture into 1inch thick balls and flatten using a fork onto parchment paper on a baking tray.
Bake for 10-15 minutes until lightly toasted.
Sprinkle with a pinch more desiccated coconut and enjoy!