Carrot Cake Macaroon White Chocolate Truffles

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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

Name:Carrot Cake Macaroon White Chocolate Truffles
Prep Time:30 minutes
Cooking Time:30 minutes
Total Time:1 hour
Servings:24 truffles
Yield:24 truffles

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.

Estimated Nutrition Per Serving

  • Calories: 150 kcal
  • Total Fat: 9g
    • Saturated Fat: 6g
    • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 70mg
  • Total Carbohydrates: 15g
    • Dietary Fiber: 1g
    • Sugars: 12g
  • Protein: 2g

Please note that these nutrition estimates are approximate and can vary based on specific brands and quantities of ingredients used. Always consult a professional for precise dietary information. Enjoy your truffles!

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