Dark Chocolate Golden Milk Macaroons
By Minimalist Baker · Minimalist BakerPublic
Your rating · the average is public, yours is not
All of the flavor of turmeric golden milk infused in a coconut macaroon dipped in dark chocolate! A simple, 30-minute dessert with serious health benefits!
- Prep
- 24 min
- Cook
- 1 min
- Total
- 25 min
- Servings
- 20
Recipe source
This recipe was taken from Dark Chocolate Golden Milk Macaroons · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 20 people
- 3 cupunsweetened shredded coconut
- 1 tspground turmeric ((plus more to taste))
- 0.25 tspground cinnamon ((plus more to taste))
- 0.25 tspground ginger ((plus more to taste))
- 1 pinchblack pepper ((optional))
- 1 pinchground cardamom ((optional))
- 3 tbspmaple syrup
- 1heaping Tbsp coconut oil ((scoopable, not melted))
- 0.25 tsppure vanilla extract
- 1 pinchsea salt
- 0.75 cupchopped vegan dark chocolate ((I like Trader Joe’s 72% Dark Chocolate bar))
- 1 tbspcoconut oil
Steps
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
In the meantime, melt chocolate and coconut oil over a double boiler or in microwave in 30 second increments.
- 6
Use spoon to drizzle chocolate over the top of each macaroon, then pop in refrigerator or freezer to set for 5 minutes.
- 7
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.
- 8
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).
- 9
Leftovers will keep covered at room temperature for several days, or in the freezer up to 1 month.
Per portion
- Calories
- ~13.2 kcal
- Protein
- ~0 g
- Fat
- ~0.7 g
- Carbs
- ~1.8 g
- Fiber
- ~0 g
- Sodium
- ~11.1 mg
2 ingredients still need USDA food links. unsweetened shredded coconut, black pepper ((optional)), ground cardamom ((optional)), pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 20-portion recipe.
Approximate — includes pinches / kitchen approximations.
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