Pre-heat oven to 350. Add all ingredients other than macadamia nuts to a food processor. Blend until combined. Dough should feel sticky. Remove dough and clean food processor.

Add macadamia nuts to the food processor and pulse until small bread crumb size pieces form. Don't over process, you want chunk to provide a nice crunch.

Roll dough into 24 1-inch balls. Roll in the chopped macadamia nuts. Line cookie sheet with parchment paper. Using your thumb, make an indentation about 1/2 of the way down into the center of each cookie. Reshape cookie if needed.

Bake cookies in preheated oven for approx 12-15 minutes. Be careful not to over bake, as the cookies will be too dry if left in the oven too long.

Meanwhile, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until silky smooth (2-3 minutes)

Transfer cookies to a wire cooling rack. Let sit for approx 15 minutes cool. Using a teaspoon, add a dollop of the cashew cream into the thumbprint of each cookie. Store in the refrigerator in an airtight container for up to week. (if they last that long)