Step 1

Melt the cacao butter in a double boiler, add in the pure maple syrup and sea salt and set aside until ready to use. Heat it for a few seconds in the microwave if it begins to solidify.

Step 2

Add the softened coconut oil (or ghee) and coconut sugar to a stand mixer fitted with a paddle attachment. Beat oil and sugar until creamy. Note: Be sure your coconut oil or ghee is softened, but not melted!

Step 3

Scrape the sides of the mixing bowl with a rubber spatula, then add the egg and pure vanilla extract and beat until combined.

Step 4

Add the remaining ingredients (almond flour, tapioca flour, baking powder, and sea salt). Beat until a thick dough forms. Add the macadamia nuts and beat until well-combined into the dough. Refrigerate dough at least 1 hour.

Step 5

After the dough has chilled, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

Step 6

Drop spoonfuls of cookie dough onto the baking sheet and bake on the center rack of the oven 8 to 12 minutes, until the edges are golden-brown and cookies have reached desired done-ness. For chewier cookies, bake 8 to 10 minutes and for crispier cookies, 10 to 12 minutes.

Step 7

While the cookies are baking, prepare the white chocolate drizzle (instructions above).

Step 8

Remove the cookies from the oven and allow them to cool 15 minutes before drizzling with with paleo white chocolate mixture.