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Rose Cashew Coconut Cookie Crisps

Rose Cashew Coconut Cookie Crisps

Prep Time

20 mins

Dehydrate Time

20 hrs


2 cups Cashews

2 tbsp Coconut oil

1/4 cup Maple syrup (more or less to taste )

1 tsp Vanilla extract

1/8 tsp Sea salt

1 tsp Rose water

3 tbsp Finely shredded coconut

1 tbsp Meringue Powder

2 tsp Water

2 Small soft hair artist brushes

1/2 cup granulated white sugar

Edible flowers/leaves of choice


1. Pulse the first 7 ingredients in a food processor until the mixture forms a ball

2. Place between two sheets of parchment paper and roll out until thin

3. Use a cookie cutter to cut out desired shapes

4. Put cookies on Excalibur Dehydrator trays

5. Dehydrate at 115° F for 48 hours or until dry

6. Mix Meringue powder and water until well combined

7. Use a small pastry brush to wash the top of the dried cookie

8. Apply flowers to meringue wash

9. Apply another layer of wash to the top of the flowers

10. Sprinkle with white sugar . Dust off excess sugar with dry brush or by gently tapping.

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