Do you guys know how excited I am about these macaroons?
Perhaps if you’ve been following me on social media lately, or if you saw my Golden Milk Ice Cream recipe, then you do understand my excitement.
Golden milk is my new obsession. Don’t know what it is? Let’s discuss (and make macaroons).
Golden milk is a delicious concoction made with milk (I prefer a mix of coconut and almond), ground turmeric, and a sweetener. Other spices – such as cinnamon, ginger, and cardamom – are optional, as is coconut oil for healthy fats and richness.
For the full list of health perks, check out my Golden Milk Ice Cream recipe.
Just know that there’s digestive and anti-inflammatory benefits, it tastes delicious, and you’ll want to drink it every single day – you have been warned.
These macaroons are inspired by the wonderful flavors of golden milk, require 10 ingredients, and come together in less than 30 minutes!
Shredded coconut is the base, which is infused with turmeric, cinnamon, ginger, cardamom, and black pepper, and sweetened with maple syrup. Coconut oil adds even more coconut flavor, moisture, and a dose of healthy fat.
This is all whirled together and formed into mini macaroons. Don’t forget the chocolate; that would be a very sad thing.
I hope you all love these macaroons! They’re:
Reminiscent of golden milk
These are the perfect dessert or snack to have on hand when you’re craving a healthier indulgence. Store them in the freezer to keep them super fresh, and then let them thaw before enjoying – they’re best when the chocolate is a bit gooey and the centers are tender.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see how yours turn out. Cheers, friends!
- 3 cups (240 g) unsweetened shredded coconut
- 1 tsp ground turmeric, plus more to taste
- 1/4 tsp ground cinnamon, plus more to taste
- 1/4 tsp ground ginger, plus more to taste
- optional: Pinch black pepper
- optional: Pinch ground cardamom
- 3 Tbsp (45 ml) maple syrup
- 1 heaping Tbsp (20 g) coconut oil (scoopable, not melted)
- 1/4 tsp pure vanilla extract
- Pinch sea salt
- 3/4 cup (90 g) chopped vegan dark chocolate (I like Trader Joe’s 72% Dark Chocolate bar)
- 1 Tbsp (15 ml) coconut oil
- Line a baking sheet (or large serving dish) with parchment paper and set aside. Add shredded coconut, turmeric, cinnamon, ginger, black pepper, and cardamom (both optional) to food processor or high speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough if it is squeezed between your fingers. It may be necessary to encourage it along by scraping down the sides as it’s blending.
- Add maple syrup, coconut oil, vanilla, and sea salt. Mix again until well incorporated. Taste and adjust flavor as needed, adding more turmeric for an intense turmeric flavor, cinnamon for warmth, ginger for spice, maple syrup for sweetness, or coconut oil for added moisture.
- Using a tablespoon, scoop out 1 Tbsp amounts and firmly pack with fingers. Then push a finger on down the edge of the Tablespoon to scoop it out of the tablespoon, leaving a half-moon shape (see photo). Reform into a small disc if it loses shape.
- Lay bites down on parchment-lined baking sheet. Continue until all coconut is used - about 20 bites. Then transfer to refrigerator or freezer to chill.
- In the meantime, melt chocolate and coconut oil over a double boiler or in microwave in 30 second increments.
- Use spoon to drizzle chocolate over the top of each macaroon, then pop in refrigerator or freezer to set for 5 minutes.
- Once the chocolate has set, pick up each macaroon and dip into the remaining melted chocolate. Tap/brush off excess with a spoon, then set back on parchment paper. Repeat until all bites are coated.
- Let set at room temperature until chocolate is hardened (or to speed setting, pop back in refrigerator or freezer). Peel away from parchment and transfer to serving platter. Serve at room temperature for best flavor and texture (they can be firm when chilled).
- Leftovers will keep covered at room temperature for several days, or in the freezer up to 1 month.