Place the strawberries in a colander then wash and blot them dry.
Line a baking tray with parchment paper and set aside.
Combine the cacao paste, coconut butter and cacao butter in a large heat resistant bowl and place on top of a saucepan with simmering water (to make a Bain Marie or water bath).
Leave the bowl with the cacaos x2 and coconut butter to melt (this should take few minutes).
Once melted, carefully remove the bowl from the saucepan, make sure absolutely NO water splashes into the oily liquid.
Whisk in the maple syrup.
Transfer the chocolate into a smaller bowl over cold water and allow to cool down.
Wait until the chocolate starts to thicken BEFORE dipping the strawberries or the mixture will be too oily and NOT stick.
Take each strawberry and dip about ¾ of the fruit into the melted chocolate and then roll every other strawberry into the coconut, then place on the parchment paper.
Leave until the chocolate has completely set.
Use fresh strawberries with the stems NOT frozen ones.
Setup a station strawberries, melted chocolate, coconut and then the tray with parchment paper to make things easier.
If the chocolate begins to set, don't fret, simply put melt the chocolate over a Bain Marie and start the dipping process again.
If you cannot obtain cacao paste then use cacao powder instead.
If you choose to use cacao powder then you will need to sieve the powder before adding it to the melted liquid.
Coconut butter is also known as also known as "coconut cream" "creamed coconut" and/or "coconut manna". It is relatively cheaper to buy it from a Caribbean grocery store if possible. It comes as a solid, rectangular block.
The coconut cream takes the longest to melt so it is best to chop it up into small pieces so it melts quicker or at the same time as the cacao paste/butter.