Rose Cashew Coconut Cookie Crisps

Ingredients

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 

Directions

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

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

3Use a cookie cutter to cut out desired shapes

4Put cookies on Excalibur Dehydrator trays

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

6Mix Meringue powder and water until well combined 

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

8Apply flowers to meringue wash

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

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