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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.
INGREDIENTS¾ 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 |
DIRECTIONSCombine 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 |
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
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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.