All the flavor of golden milk with turmeric in a dark chocolate dipped coconut macaroon! An easy 30 minute dessert with serious health benefits!



  • 3 cups unsweetened desiccated coconut
  • 1 tsp ground Turmeric (more to taste)
  • 1/4 < span class="wprm-recipe-ingredient-unit "> tea ground cinnamon (and more to taste)
  • < span class="wprm-recipe-ingredient-amount">1/4 TL gi ground ginger (more to taste)
  • 1 Pinch black pepper (optional)
  • < span class="wprm-recipe -ingredients-amount">1 pinch ground cardamom (optional)
  • 3 tablespoon maple syrup
  • 1 heaping tablespoon Coconut oil (scoopable, not faded)
  • 1 /4 cc Pure vanilla extract
  • 1 pinch Sea salt< /li>


  • Include a baking sheet (or large dish). Parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom (both optional) Food Processor or High Speed Blender. Mix, scraping sides as needed, until a dough forms. The texture should resemble a paste if it squeezed between fingers, it may need to be encouraged by scraping the sides while mixing.
  • Maple syrup, coconut oil, vanilla and Add sea salt. Mix again until well incorporated. Taste and adjust the flavor as needed by adding more turmeric for an intense turmeric flavor, cinnamon for spiciness, ginger for spice, maple syrup for sweetness, or coconut oil for moisture.
  • Scoop out 1 tablespoon with a tablespoon and press down firmly with your fingers. Then, with a finger, press the rim of the tablespoon to remove it from the tablespoon, creating a crescent shape (see photo). Forms into a small disc when it loses its shape.
  • Bite open Drop parchment -lined baking sheet. Continue until all of the coconut is used – about 20 bites (the amount listed in the original recipe // adjust if you change batch sizes). Then place in the fridge or freezer to cool.
  • Meanwhile, melt the chocolate and coconut oil in a water bath or in the microwave in 30-second increments.
  • Use a spoon to drizzle chocolate over each macaroon and set then leave them in the fridge or freezer for 5 minutes.
  • Once the chocolate has set in, take each macaroon and dip it into the smothered lzene chocolate r being. Blot/brush off excess with a spoon, then return to parchment paper. Repeat until all bites are coated.
  • Let set at room temperature until chocolate has set (or to speed up setting , put back in the fridge or freezer). Peel parchment and place on a serving platter. Serve at room temperature for best flavor and texture (they may be firm in the fridge).
  • Restover stay covered at room temperature for several days or im Freezer up to 1 month.
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