Raw Coconut Chocolate Macaroon Cookies with Ganache (V and GF)

Ganache:
1 Lb. raw cashews
a bit of cherry juice
a few organic strawberries
1/4 cup 'Sugar in the Raw'
3 Tblsp.s lime juice
1/4 teaspoon hymalayan pink salt

Cookie:
1 bag shredded coconut
1 bag small-sized vegan chocolate chips
1/4 cup 'Sugar in the Raw'
3 Tblsp.s lime juice
1/4 teaspoon hymalayan pink salt
2 tbsp.s cayenne powder (or to your taste)

Start with the ganache, because if some is left in the food processor, it's lighter in color and will blend with the cookie stuff. put all ganache ingredients in food processor.... keep mixing... if you want, add a bit more cherry juice. it will not be very pink, more tan, but add the strawberries, last, so there are small chunks of strawberry in the ganache... the next day, the ganache will taste like strawberry shortcake.

Remove ganache from food processor, into a bowl.... fill food processor with the coconut flakes.blend on the highest setting for anywhere between 15 to 30 minutes.... I'm not kidding... the coconut flakes will liquify or come close enough... once done, put in a bowl to re-add.

Now pour the chocolate chips in the processor and blend on high.... it will be ready in five minutes are fewer. Re-add the coconut plus the lime juice, sugar, salt and cayenne powder, then blend until well mixed.

Place mixture on a cookie sheet with parchment paper. Press with another piece of parchment paper and spread flat to make make whatever cookie shapes. Then spread ganache over the individual cookies... and garnish with strawberry slices, or whatever you would like to use to garnish. Always only use organic strawberries.

The texture is just right, so it doesn't need to be chilled in the refridgerator, like some raw cookies.... but, like so many things, they are good refridgerated and taste even more amazing, the next day.... or, at least, I think they do.... especially the ganache, which tastes exactly like strawberry shortcake.

Let me know how you like it. :)