- Yield: 28 moons
- 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
Raw Dipping Chocolate
- 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)
How to Make It
Make the Macaroons
- 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
- 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.
- 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.
- 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.