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.

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!

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

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.

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

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.

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

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