The colder months of the year can be rough on your body. Your skin is drier, your immune system is working harder, and if you have any kind of old joint injury, it’s likely reminding you with a not-so-friendly flare-up during those cooler temps.
So with a change in season on the horizon, now’s an ideal time to come back to a healthy and balanced center by incorporating more circulation-promoting, immune-boosting, anti-inflammatory superfoods. In other words, now’s a perfect time to put turmeric to use.
Although turmeric has recently enjoyed increased interest in scientific circles for many medicinal qualities, it is perhaps best lauded for its ability to fight inflammation, aid with joint health, protect mental health, and encourage a sense of warmth thanks to its ability to promote better circulation.
And cooking-wise, while turmeric is most often lauded as a savory spice, newer recipe uses like sweet “golden milk” (which is just a fancy way of saying a turmeric-infused creamy beverage) proves that turmeric is far more versatile than originally thought. In our Luminberry kitchen, we’ve gone a step further and wrapped turmeric up in the comfort of some delicious and super good-for-you macaroon cookies, made with just the nice stuff: almonds, coconut, and spice. In other words, it’s turmeric time.
WATCH HOW WE MAKE OUR COCONUT-TURMERIC MACAROONS HERE:
Want more recipe videos? Subscribe to our YouTube channel HERE.
TURMERIC-COCONUT MACAROON PREP TIPS:
No-bake recipes are famously fast to prepare, but they do need a little extra finesse from time to time to get them right. Here’s how to perfect yours.
There’s baller options. While we like the convenience of a melon baller to create cute little scoops, you can also simply form the macaroons by hand into firm balls instead.
Best under pressure. Since there’s no real binders in this recipe (and no oven time either), be sure to compact the dough very tightly into firm balls or scoops. They will be crumbly at first, but will hold their shape once refrigerated.
Coconut sugar is perfection. Yes, you can substitute other (dry) sugars here, like date sugar, cane sugar, or even a sugar-free monkfruit sweetener. However, from a flavor standpoint, we think that low-glycmic coconut sugar and its caramel-like sweetness is really the best way to go for this recipe.
Keep it chill(ed). The hardened coconut oil is what keeps these macaroons together, so be sure to keep them refrigerated until ready to enjoy for the optimum texture (they will soften once warmed).
Turmeric = no touching! Just a friendly reminder that turmeric stains … as in really, really stains. So if you’re forming these balls by hand, be wary of touching porous surfaces or clothes during the recipe preparation that can quickly become turmeric’s next golden victim.
These bite-size cookies are the perfect healthy, natural treat for any time of the 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.
Prep Time: 15 mins | Chill Time: 60 mins | Total Time: 75 mins Servings: 10 (makes about 20 cookies) Author: Julie Morris
¾ cup blanched almond flour
½ cup unsweetened dried shredded coconut
3 tablespoons coconut oil
1 teaspoon vanilla extact
1/3 cup coconut sugar
½ teaspoon turmeric powder
1/8 teaspoon sea salt
1. Combine all the ingredients in a food processor, and process until coconut is ground down and ingredients are well combined.
2. A tablespoon at a time, form compact balls by hand, or use a melon baller to create rounds. Cover and refrigerate for a minimum of one hour to partially solidify, and keep refrigerated until ready to serve.