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Coconut Turmeric Macaroons Recipe

These bite-sized cookies are the perfect healthy treat any time of day and provide a valuable dose of inflammation-fighting curcumin and energizing fats at the same time. Be sure to keep them refrigerated for the best texture.

INGREDIENTS

¾ cup blanched almond flour

½ cup shredded coconut, unsweetened

2 Tbsp. coconut oil, melted

1 tsp. Navitas Organics Turmeric Powder

1 tsp. vanilla extract

⅓ cup coconut palm sugar

⅛ tsp. sea salt

DIRECTIONS

Combine all the ingredients in a food processor and process until coconut is finely chopped and ingredients are well combined.

Using a melon scooper or small spoon, form compact balls about a tablespoon each in size. Place macaroons on a small baking sheet or plate covered with parchment paper.

Cover and refrigerate for a minimum of one hour to partially solidify, then keep refrigerated until ready to serve.

Makes about 16 servings

Submitted by Julie Morris | Luminberry