For the dough, first mix the coconut blossom sugar and egg. Melt the butter and add, stir in the cashew puree. Add the milk and mix it in.
Combine the remaining ingredients (both types of flour, ground cashews and the baking powder) and stir in.
A very sticky dough is formed, which you spread on a baking sheet lined with baking paper with the help of a macaroon maker. Flatten the dough hemispheres a bit with a wet spoon, the cookies barely rise during baking.
Then bake in the oven preheated to 180 degrees top/bottom heat on the second rack from the bottom for about 15 minutes until the cookies are light brown at the bottom.
Preparation Tip:
The cookies can be frosted or decorated as desired.
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