Coconut macadamia shortbread recipe

Ingredients

• 2½ cups coconut flakes, fine-cut
• ¾ cup macadamia nuts
• 1 tablespoon coconut oil, solid
• ¼ cup sun-dried cane juice crystals or coconut sugar
• ¼ cup raw honey, crystallized
• Few pinches of sea salt
• 1 teaspoon vanilla powder

1. Pulse coconut flakes and macadamia nuts in a food processor until a fine flour forms.
2. Add remaining ingredients, and mix until they combine into a soft, loose dough.
3. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
4. Chill for a few hours. Remove from the pan with the parchment paper, place on a cutting board, release the parchment paper, cut into bars, and serve. Store chilled.