For the cookie:



Preheat your oven to 325°F.

1. Line rimmed baking sheets with parchment paper and set them aside.
2. Wet ingredients: In a stand mixer mix the honey, maple syrup, vanilla and coconut sugar. Whip this for about 5-8 minutes until fluffy and add the eggs. This gives the cookies a light and airy texture.
3. Dry ingredients: Add the rest of the ingredients and mix only until combined. This should only take about 30 seconds, it’s important not to overmix. Turn off the mixer and use a spatula to scrape the sides and combine the rest.
4. Place the dough between two sheets of parchment paper and roll the dough out to a ¼” thick. Place the rolled out dough, still on the parchment, on a baking sheet or cutting board, and place it in the refrigerator for 15 minutes, or the freezer for 5 minutes or until firm.
5. Remove from the refrigerator or freezer and, using a 2-inch round cookie cutter, cut out rounds of dough and place on the prepared baking sheets about 1-inch apart from one another, these cookies will not spread out. Gather and reroll scraps, you may need to repeat the process of rolling and placing in the refrigerator to firm up the dough.
6. Bake the cookies. Place the cookies in the center of the preheated oven and bake until very lightly golden brown and set in the center (about 8 minutes). Do not over bake. Remove from the oven and allow to cool completely.
7. To make the Marshmallow Meregue filling. In a saucepan, place the sugar, water and salt, and whisk to combine. Stir until sugar dissolves and you have a small boil. Turn off heat.
8. Place the egg whites in the bowl. Using a hand mixer whip the egg whites on medium-high speed, turning the bowl to get all the sides, when the eggs begin to thicken add the cream of tarter. Continue to whip until stiff peaks form.
9. Pour the warm sugar mixture down the side of the bowl and continue to whip the mixture on medium-high speed. Continue to beat until the mixture is glossy and thick, holding stiff peaks (about 5 minutes). **This is your Marshmallow Meringue and can be used as filling but if you want a more stable thick filling continue onto next step.
10. Swiss Meringue Buttercream: (follow instructions for Marshmallow Meringue before this step) add the cool butter and continue to beat on medium speed until all the butter is added. ** If the mixture begins to look curdled, don’t worry it just means the butter was a little too cold. Simply place your bowl into the refrigerator for 20 minutes to allow the filling to thicken. Once thickened you can simply whip up the frosting again. You may need to add another 1-2 Tbs of dairy free butter.
11. Assemble the pies and dip in chocolate. Pair up 2 cookies together and add 2 tablespoons of filling onto one of the cookies. Top with the other cookie of each pair and press down to sandwich. Place assembled cookies in freezer for 15 minutes to allow to firm up, this way your filling doesn’t melt when applying the warm chocolate coating.
12. To melt the chocolate glaze:  Place the chopped chocolate and coconut oil in a small saucepan. Melt on low heat stirring constantly. Turn off heat and continue to stir making sure that your chocolate is melted.
13. Immerse the assembled moon pies, one at a time. Use a fork to turn the cookie to the other side and use a small spatula to coat the cookie sides. Lift the cookie with a fork from the pan and let excess chocolate fall back into the saucepan. Place the coated cookie back on the parchment line baking sheet.
14. When you have finished coating all your moon pies place them in the refrigerator to set up. Serve and enjoy.