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
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.
