Turmeric Almond Coconut Macaroons

1. 1

   In a large bowl, stir coconut, turmeric and sea salt.

2. 2

   In a medium, microwave-safe bowl, combine 2 tablespoons of the almond butter and coconut oil and microwave until smooth and melted. Whisk together.

3. 3

   Pour oil mixture and honey onto coconut flakes and mix well. It will be quite moist.

4. 4

   Microwave remaining tablespoon of almond butter until it just begins to melt-you want it to still be thick and not liquid, only 5-10 seconds or so. Stir into coconut flakes until well-mixed and flakes begin to stick together. Stir in chocolate chips.

5. 5

   Scrape the sides of the bowl down so mixture is all packed together at the bottom of the bowl. Refrigerate until coconut oil begins to firm up, about 15-20 minutes.

6. 6

   Once firm, tightly pack coconut flakes into a cookie scoop (or 1-tablespoon measure). Portion out onto a parchment-paper-lined baking sheet. Refrigerate for at least 1 hour, or until firm.

7. 7

   Drizzle with additional chocolate, if desired, and devour!

* Per serving · 4 servings · Values may vary.

No additional tips available.