Carrot Cake Macaroon White Chocolate Truffles

IMG_5112

What you don’t need to know (but I’m going to tell you anyway): these truffles were a pain in the you-know-what to photograph, hence the measly two images in this post.

What you do need to know (and I’m definitely going to tell you): these truffles are really, really good. The inside is raw macaroon dough studded with grated carrot and flavored with warm spices; the outside is a simple mixture of white chocolate and coconut oil that hardens when chilled to create a delicious truffle coating.

Make them this weekend for Easter.  Make them on a random weekday. Make them for your family and friends.  Make them for yourself.

Just make them.

IMG_5117

 

 

Carrot Cake Macaroon White Chocolate Truffles

by Lauren Zembron

Prep Time: 20 minutes

Cook Time: 0 minutes

Keywords: dessert carrots coconut white chocolate truffles cookies

Ingredients (24 truffles)

    Ingredients for the macaroon dough:

    • 8 oz unsweetened flaked coconut, full fat
    • 1 cup unsweetened finely shredded coconut, full or reduced fat
    • 1/2 cup finely grated carrot (I used a microplane grater)
    • 1 cup old-fashioned rolled oats
    • 1/2 cup pure maple syrup, preferably Grade B
    • 1 Tbsp + 1 tsp pure vanilla extract
    • 2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/8 tsp ground nutmeg
    • scant 1/2 tsp Kosher salt

    Ingredients for white chocolate coating:

    • 1 cup all-natural white chocolate chips (such as Sunspire)
    • 2 Tbsp coconut oil

    Instructions

    In a food processor fitter with the steel blade, process the flaked coconut until a thick, smooth coconut butter forms, scraping down the sides as necessary, about 5-8 minutes.

    Combine coconut butter and remaining macaroon dough ingredients in a large bowl; stir until very well combined.

    Using a mini ice cream scoop or spoon, scoop out the dough and roll into balls (about 24) with your palms. Place dough balls on a baking sheet or plate, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.

    In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30 second intervals, stirring after each interval, until fully melted and smooth. This should take about 1 minute total.

    Dunk the dough balls into the melted chocolate and roll around until completely coated. Remove with a fork, allowing any excess chocolate to drip back into the bowl, and place truffles on a parchment paper-lined baking sheet or plate.

    Place truffles in the refrigerator and chill until fully set, at least 30 minutes.

    Store in the refrigerator and serve chilled.

    Powered by Recipage
    Related Posts with Thumbnails

    Other recipes to check out:

    Leave a Reply

     

     

     

    You can use these HTML tags

    <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    *


    + eight = 12

    CommentLuv badge