Dark Chocolate Golden Milk Macaroons

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.