Preheat your oven to 300 degrees and grease 8 cups in a 12 cup muffin tin.  Combine the coconut butter, lemon juice, maple syrup, and vanilla in a bowl until smooth and thick.  In a separate bowl, combine the coconut, sea salt, and lemon zest.  Add the coconut butter mixture to the shredded coconut and mix until a thick dough forms.  When you stir it, it should start forming a ball on its own.

Divide the macaroon mixture into 8 equal portions.  Pick up a portion of the dough, roll it into a ball, then place it in the greased tin.  Gently press it down with your fingers so that it makes a cup in the tin.  You don’t have to come all the way up the sides because it will puff a bit as it bakes.  Continue with the rest of the macaroon dough.  It should fill 8 cups, depending on the size of your pan.

Place the pan in the oven and bake the macaroon cups for 25 to 30 minutes.  They should be puffed and golden.  Cool the macaroon cups in the pan completely before removing them gently with a knife.

While the macaroon cups bake, make the compote. Combine the blueberries, maple syrup, and lemon juice in a sauce pan or pot over medium heat.  Gently mash the blueberries with the back of a fork.  Cook the blueberries, stirring often, until the mixture thickens and reduces slightly.  This should take 8 to 10 minutes.  You will know it’s ready when you drag the spoon through the compote and it doesn’t immediately fill in the space left behind.

Remove the compote from the heat and add the basil leaves.  Let the basil steep in the compote for 2 to 3 minutes, then remove and discard it.  Cool the mixture before using with the macaroon cups. You can speed this up by placing it in the freezer.  The compote can be made several days ahead of time and kept in the refrigerator.

To assemble, fill each cooled macaroon cup with some of the compote then garnish it with a few small basil leaves.  Can be served room temperature or chilled.

Makes 8 servings.