Can you tell I'm still dreaming about sandwich cookies?

Raw vanilla-spice macaroons (makes 6 sandwiches)
2 cups unsweetened coconut flakes
2 tsp ground spiced tea (I used 2 bags of bengal spice)
1/2 tsp vanilla powder
1/8 tsp sea salt
4 dates, chopped
1/4 cup raw agave nectar
2 tbsp coconut butter, softened
2 tbsp water

1. In a food processor, process the coconut flakes, ground tea, vanilla powder and salt until combined.
2. Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
3. Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
4. Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich. 

Cacao cream filling
1/3 cup raw cashews, soaked for at least one hour
1/4 cup coconut butter, softened
3 tbsp raw agave nectar
1/2 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp ground cinnamon
pinch of sea salt

1. Blend all ingredients in a high-speed blender until smooth.