Place the macadamia nuts in a food processor and pulse into a coarse meal but not so much to make butter

Add the coconut, vanilla, coconut oil, maple syrup, and orange zest (optional) and pulse until well combined, about 30 seconds

Scoop rounded tablespoons of dough onto a waxed-paper lined baking sheet

Press your thumb into each ball to create a well. If the dough is too soft, refrigerate for 15 minutes or until the cookies firm up

Set aside, then top with ganache, and refrigerate for at least an hour

Combine the coconut oil, maple syrup, cocoa powder, palm shortening and arrowroot starch in a small mixing bowl

Whip with a hand mixer until smooth and fluffy

Store in the refrigerator if not using right away; soften at room temperature before using