Carrot Cake Macaroon White Chocolate Truffles


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.




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


    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.

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