Moon macaroons recipe

Ingredients

• 2 tablespoons unsweetened shredded coconut 2 tablespoons coconut butter, or more if needed ½ cup / 64 g nut pulp from making 1 batch nut milk
• 2 tablespoons lucuma powder
• 1 vanilla bean, split lengthwise, seeds scraped out and reserved 2 tablespoons pure maple syrup, or more if needed ¼ teaspoon fine sea salt

• 2 tablespoons coconut oil
• 1 tablespoon cacao butter
• 2 tablespoons pure maple syrup or raw honey ¼ cup / 30 g raw cacao powder
• Pinch of fine sea salt (optional)

Make the Macaroons
1. In a large mixing bowl, combine the coconut, coconut butter, nut pulp, lucuma, vanilla seeds, maple syrup, and salt. Take a small amount of the mixture in your hands and squeeze firmly. If the mixture holds together, it is the perfect consistency—if not, add a little more maple syrup and coconut butter, 1 teaspoon at a time, until the mix holds together. Roll into 1-inch / 2.5 cm balls and put on a piece of parchment paper. Put in the freezer (this will make dipping in chocolate easier).
Make the Raw Dipping Chocolate
2. Melt the coconut oil, cacao butter, and maple syrup together in a double boiler (or a tempered glass bowl set over simmering water) over low-medium heat and stir to combine. Sift in the cacao powder and salt. Whisk until completely smooth.
3. Remove the double boiler from the stove and while the chocolate is still liquid, dip the frozen macaroons, either completely (remove with a fork to let excess chocolate drip off) or just halfway. Put on a piece of parchment paper and let dry.
4. Let the chocolate set completely before storing the macaroons in a tightly sealed container in the freezer, where they will keep for 1 month. Stored in the fridge, they will keep for 3 to 4 days.