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:
Coconutty
Tender
Reminiscent of golden milk
Subtly spiced
Perfectly sweet
Healthy
Simple
& Delicious
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!
Dark Chocolate Golden Milk Macaroons
Ingredients
MACAROONS
- 3 cups 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)
- 1 pinch black pepper (optional)
- 1 pinch ground cardamom (optional)
- 3 Tbsp maple syrup
- 1 heaping Tbsp coconut oil (scoopable, not melted)
- 1/4 tsp pure vanilla extract
- 1 pinch sea salt
CHOCOLATE SHELL
- 3/4 cup chopped vegan dark chocolate (I like Trader Joe’s 72% Dark Chocolate bar)
- 1 Tbsp coconut oil
Instructions
- 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 (amount as original recipe is written // adjust if altering batch size). 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.
Notes
*Nutrition information is a rough estimate.
Nicole says
Loved these! I never would’ve guessed golden milk and chocolate would pair so well. I was feeling lazy and not fussed on the aesthetics so I rolled the macaroon mixture into balls and fully dipped them all in the melted chocolate – no regrets! The beautiful deep golden color is a surprise treat once you bite into them.
We’re so glad you enjoyed them, Nicole! Thank you for sharing! xo
Amelie says
Another reviewer mentioned the coconut never forming a dough in the food processor. I experienced the same thing and after some research I want to forewarn others to make sure the shredded coconut they are using is not desiccated coconut which is much finer and drier. The package of coconut I bought said shredded on the front but on the back the ingredients listed it as desiccated. I modified the dough to make a baked macaroon but it still turned out very dry. I’ve had these before and loved them so will be trying again with shredded coconut!
Thanks so much for sharing your discovery, Amelie!
Erica Khan says
Would honey work well in place of maple syrup? These are perfect for an upcoming EID celebration.
Hi Erica, we haven’t tried it, but we think it would work! Let us know how it goes!
Erica Khan says
I ended up having exactly 3 tbsp of maple syrup. Perfection!
Then we loved them so much I made another batch with honey and a heavier hand of ginger and cardamom. I will make this again! Honey or maple syrup – the spices is what matters for your preference :-)
We’re so glad you enjoyed it! Thanks for sharing, Erica!
Nancy says
Delicious recipe! I made both the raw version, as shown in the recipe, and the baked version, as recommended by the commenter below. Both versions were delicious! Truly! The raw version was so yummy cold. But, the baked version had such a warm feeling. Great recipe overall!
We’re so glad you enjoyed them, Nancy! Thanks for sharing!
John McGill says
Will make. Sounds delicious, but will leave out the coconut oil. It is not healthful. That is a myth. See what the Mayo Clinic says about it. Has anyone made without any oil?
Heenal says
Will this work with coconut flour. I have only about one cup of the shredded coconut but found a bag of coconut flour in my fridge….could I mix it to make it 3 cups?
Hi Heenal, we don’t think that will work, unfortunately!
Danielle says
I skipped the chocolate step and tried baking the cookies at 350. I used the tablespoon scoop and topped with some shredded coconut. Baked until golden (about 12 min). They were sooo delicious that way. Sorry, I didn’t actually make them the raw version ?
pawan says
Hello these look amazing and I just tried them but they do not form a dough when I put them in the food processor. They are just very crumbly when I try to make them into balls. Can you please let me know what I am doing wrong.
Thanks. Pawan
Hi Pawan, it sounds like they may have needed to be processed a little longer to help them stick together! Hope that helps!
pawan says
thank you for your reply. Do you use fresh shredded coconut? because I used the dried shredded coconut. Thanks Pawan
We use dried shredded coconut.
Kathryn says
Delicious! I made these the other week for movie night and they were a hit. The spices add the perfect bit of extra flavor and the chocolate holds everything together. I will definitely be making these again.
Dafydd ap Gwilym says
You, your site and recipes are amazing and on behalf of everyone looking for a better and healthier way of life in this sick and darkening world, I for one thank you very much or as they say in my language (Cymreig) diolch yn fawr iawn!
Okay, my questioon is: there are always loads of recipes here and elsewhere (apparantly) that use chocolate. We can buy it here or there, but when not in the same country as the recipeer it would be good to have a recipe to make our own. For example we have purchased organic cocao and still have trouble getting a chocolate from scratch recipe just right.
Do you have one you could share, if you already haven’t (we are fairly new to this wonderful site.
Sincerely,
Dafydd
Marina says
+1
Jen says
These are AMAZING!! Thank you so much for so many unbelievably yummy healthy vegan recipes!! ❤️
Donna T says
Hi the golden milk mix, can we use that in your included recipes? If so, ratio?
Thx
I think so! Just use the recommended amount.
Rhiannon says
Hi! Has anyone tried making these with Stevia instead of the maple syrup?
I think that would work, just add something else to help bind like aquafaba or a little oil.
Genevieve says
I made these for a Christmas cookie exchange (December 2017) and they were a huge hit. Most of them got gobbled up before they left the party. Different, delicious, and worth the effort.
Ann Eveleth says
Delicious! Made my first attempt at these – and the other recipe, the 5-ingredient Dark Chocolate Macaroons – last night in a frenzy of last-minute Xmas-blitzing. They are fabulous – both yummy and gorgeous (where do I share a photo with you?) and I love knowing they are also relatively healthy!
I had trouble with both recipes in trying to turn the shredded coconut into a paste, so in both I added a little bit of organic cocoa butter (and omitted the coconut oil from this one), and that quickly solved the problem. I also couldn’t figure out why these were not baked, so I baked them the same way as the other recipe and it worked fine.
Thanks for all your yummy healthy recipes!
Hi Ann! You can share a photo on Instagram using the hashtag #minimalistbaker and we’d love to check it out! Glad you loved the Golden Macaroons!
Penny says
These are so so good! Delicious without the chocolate as well.
Kim Lentz says
Could coconut flour be a substitute for the unsweetened shredded coconut and, if so, would the quantity need to be adjusted?
Hmm I’m not sure that would work, Kim.
Fuchsia says
These were so delicious! One thing that I think could potentially make it a little less messy would be to dunk the bottom in chocolate before drizzling the top. I found when I went to dip them, my fingers were melting the drizzled chocolate and left a chocolate smudge :(
I’ll definitely be making these again – love the spice combination!
xx
Michelle says
This is my third time making them. Such a good treat! I like to add extra Tumeric and I skip the chocolate. I really need to try WITH chocolate though…. Thanks for this allergen free recipe.
Shanna says
I just made these with some of my home-grown turmeric powder. Followed the recipe exactly and they came out perfect!! Bringing them to Thanksgiving in a couple of days- if they last that long!
Emily says
Lord help me
shayna says
I’ve made these a few times now, in different variations, including using half almond flour and half coconut, and putting 1/2 cup of the coconut aside to incorporate just at the end so you still get some of the texture. Maybe I’m blending too long or it’s just the brand of coconut I’m using (Let’s Do Organic), but I’ve found that I need very little, if any, extra coconut oil at all! Love them!
Sophie says
Fan-freaking-tastic. I used coconut flakes, which didn’t form the kind of paste you described. Added a bit of brown rice syrup to help bind and they turned out great.
Shayna says
Delicious delicious delicious……I might dip the next batch in vegan white chocolate and finely chopped pistachios!
Elena says
Going to make these tonight and wondering if I can use fresh ginger since don’t have the powdered one handy! They look heavenly btw! My bf commented this recipe has all my favorite ingredients!:)
Danika says
Elena – I totally forgot to mention in my previous comment but I used fresh ginger as well for the same reason. Just grated it super thin with a zester. Next time I’d use more to punch it up a bit. Hope you love them as much as I did :)
Elena says
Thanks Danika! I did love them a lot. I made 1/2 batch already and omitted ginger completely but added pinch of cardamom and they are absolutely delicious. Will make the second batch with grated ginger tomorrow.
Danika says
I only had 2 cups of coconut so I subbed in a cup of rolled oats on a whim. I added a touch more coconut oil before the second pulse/blend and it worked like a charm!
These are delightful, delicious, colourful little gems – way to easy to eat half the batch once they’re set! The tumeric/cardamom combination is so wonderful! Thanks Dana!
Kendal says
I just made this recipe at home and I had to personally thank you for providing me with my new favorite addiction.
Angel says
I can’t wait to make these! Thanks for sharing this recipe!
alexa says
These are just scrumptious. I have never tried turmeric before in sweet things and am totally converted. I don’t have a suitable blender so I used 2/3 of your amount of coconut and a bit more melted coconut oil and maple syrup to get the ingredients to form a dough which would hold together just by squidging it all together with my hands. It worked fine so if you don’t have a blender, go ahead anyway! I will be trying your golden milk next :).
Franzi says
May I ask how much oil you added? Roughly? Because I’ve already put in way more than the recipe says and it still won’t hold together :( I don’t want to throw it all away because it tastes nice and I don’t want to waste the ingredients I’ve used so far. Help!
Helen says
I just made these golden nuggets of yumminess and they were awesome. I followed the directions to the tee and found I was a little too encouraging with the coconut. As I scraped to help all the luciousness blend I got a nice coconut facial. :)All is not lost though as my face is silky smooth and I have 20 new little fantastic, lip smacking treats. My 86 year old pops is going to be thrilled. Thanks again for another 5 star top notch recipe.
Jodi says
I just tried making these using the coconut I had on hand, which was low-fat (40% fat of regular coconut). The first step didn’t yield any kind of “paste” or dough or anything except … very pretty yellowy coconut that smelled delicious. I went to the second step and added the maple syrup and coconut oil, and that helped a little, but not enough. I added a bit more coconut oil, but still … no dice. It just wouldn’t hold together to form the macaroons.
I decided to scrap it all, even though wasting food makes me really sad, and try again next week with regular coconut.
I did taste a bit of the stuff before I scrapped it, though, and oh YES YES YES, the flavors are going to be marvelous. I have a feeling this is going to be sensational when I try it next. I’m excited to try again.
Franzi says
Did you try again? Did it work? I’m having the exact same problem you had when you tried to make these for the first time :( I’m in Europe though and in my supermarket there are not so many kinds of coconut flakes..
Jodi says
Hi, Franzi. I have made them three times, I think, since my initial (failed) attempt, and each of those times was a marvelous success! You can see a few of them here: https://www.instagram.com/p/BFcGzg1TCG0/?taken-by=jodiverse – may 15
I used regular (NOT reduced fat) shredded coconut, not flakes, but if you use regular coconut flakes, that will work too since you’ll be using a food processor. I added a smidge of orange extract to the last batch I made, and I highly recommend it.
Everyone who has tasted these raves about them. The only “bad” thing about them is that you’ll want to eat them all yourself.
Rhianna says
I just made these (setting in the fridge as I write) and my only worry is that the chocolate was really runny, which I see some other commenters struggled with as well. I used 90 grams of 70% chocolate and 1 T of coconut oil, as specified in the recipe, but maybe the moisture and/or cocoa fat content of my chocolate was higher than yours? I used the Tony Chocolonely brand. Anyway, the macaroons still smell amazing and I’m sure they’ll taste good, too. They’re just not as pretty as ones I’ve made in the past with plain melted chocolate (no oil added). Much healthier, though! :-)
Lauren Gaskill | Making Life Sweet says
I am so happy to have discovered golden milk! And these macaroons … WOW. They look so cake-like and delicious!
Angela says
These were fantastic. Thanks for sharing this recipe.
Emily @ Robust Recipes says
OMG! I must try these. Just like you golden milk ice cream, these look amazing! I too love golden milk, but it’s fun to get the health benefits of turmeric in other forms. Especially as the weather starts heating up. Beautiful photos, as always! :)
David Burns says
Well Dana, very amazing macaroons! I’ve tried it with my boys, you can’t image how excited they are! Thanks for the post and photoes.
And, can you let me know if there is something else I can put on the macaroon to replace choclate?
Thanks
Danielle says
I JUST finished making these! I was mostly attracted to the recipe because of the gorgeous colour and was unsure if I would like those spices in a sweet dessert. But I just made them and WOW the flavour is so warming and different, i LOVE these :)
Mine didn’t turn out as pretty as yours but still delicious !
Love your recipes
Robin says
Can I substitute water for the oil?
shayna says
I’ve make these a few times and I’m guessing probably not, as water and oil don’t mix and you’ll get a good amount of natural oil that comes out of the coconut when you blend. Try making them without the oil at all (assuming you don’t want the added fat, since they already contain coconut oil?) and then just drizzle in a teensy amount if you need it to get them to stick together.
Gabrielle says
Dana,
Your dark chocolate macaroons require oven time but I see these don’t. Is there a reason? Will not baking them effect how well that hold up? Could I bake them if I wanted to? Thank you!
They hold up raw! Sometimes I bake them to firm them up and add a “toasted” flavor. But in my opinion, these are best raw!
Gabrielle says
Thank you Dana! Can’t wait to make these for Passover!
Gabrielle says
Just to follow-up…
I made the macaroons! They were absolutely decadent. Who knew something so sweet could come from tumeric? They were definitely a hit, at Passover and in my kitchen!
Thank you Dana!!
Jessica says
How cute amd creative! I cannot wait to see what your everyday golden milk recipe is! ♥
coconut sugar says
I’ve made it, this is a recipe that is not difficult. However I need 2 times trying to make the Golden Milk Dark Chocolate Macaroons better.
Thanks Dana, I’m waiting for the shock to the next recipe.
Anne says
Just finished making (and eating!) these amazing macaroons. They are oh so good. My chocolate was a little runny; next time I will add the coconut oil in increments instead of all at once. ;) I will definitely be making these again!
Anne says
Here are the stars!
Yay! Thanks, Anne!
maxsupermart says
I have tried this “dark chocolate golden milk macaroons” Really it is amazing recipes.
Stephanie says
Dana,
I wondered if you have ever thought about a meal plan program for your amazing recipes? A breakfast, lunch and dinner plan would be divine as you have so many wonderful recipes your could work into a plan. Just a thought…..
Stephanie
Great idea! We do have 31 Meals, which is a dinner meal plan. But thanks for the suggestion! Added to our idea box! http://31cookbook.com/
Stephanie says
I have the 31 meals cookbook and wondered if this is a newer, different recipes version? I have ordered your cookbook and am anxiously awaiting its arrival. Can you tell I am a fan? Ready to take this to a vegan level!
Stephanie says
Yep, it was a long day at work and I did not read far enough…..I do not think I have my original receipt so I will be going with the other, discounted option. Thanks and I hope in the future, I have the opportunity to thank you in person.
Stephanie
Maya says
Awesome way to incorporate turmeric. I love this idea.
Johanna says
I can’t wait to make these!
Sara says
I made these last night and they were delicious and simple to make.
Thanks Sara! Whoot!
Bella B says
Oh wow this looks so yummy!!!
Cassie says
Golden milk is astoundingly beautiful–so beautiful it’s almost blinding. I loved your golden milk ice cream idea and now this is a serious keeper–now I want to get turmeric FAST.
Tina says
Looks wonderful!Love your recipes …thank you for sharing! Tina x
Izzy @ Veganizzm says
These look bomb!
Amy | The Whole Food Rainbow says
Oh Dana you are such a whizz! Macaroons! They look incredible I’m so excited even at the possibility of trying them! :)
Jami says
I often see your blog pop up in bloglovin and think “Oh no she didn’t! … OMG, she did! She totally made [insert crazy delicious recipe invention.]” You are a culinary genius and I am (so very) thankful for the constant inspiration!
Ha! Thanks for the kind words! Hope you give these a try, Jami!
Natalie | Feasting on Fruit says
Macaroons that are good for my insides, I like this a lot! Plus they are just so pretty!
Aleksandra says
They look like little bees! So adorable.
Tom ~ Raise Your Garden says
Hehe. That’s funny. We’ve looking to put a bee house to generate honey near our house. Anyhow, I’ve never heard of golden milk. I come from a extended family that hunts a lot. And now I’m on the hunt for this golden milk. Looking forward to trying it. I like how you introduce me to new products that I wouldn’t know about on my own.