• Golden Mylk Coconut Macaroons Recipe

November 16, 2017

Recipe by Rachael Gorjestani • The Cupboard SF

San Francisco based holistic chef and nutritionist Rachael Gorjestani, founder of The Cupboard SF, created this incredible recipe for Golden Mylk Macaroons using the Golden Mylk bar that we featured in several of our Community Supported Chocolate Boxes in 2017. We’re excited to share this recipe, and Rachael’s mouthwatering photos, with you here.

These rich, decadent treats are healthy, easy to make, and super nourishing. They would pair beautifully with a latte, a bowl of fresh fruit, or a fruity cocktail.

According to Ayurvedic principles, coconut is nourishing and invigorating to the body in small amounts and promotes contentment and happiness with its sweet taste. It contains protein and lots of essential minerals - calcium, iron, potassium, and magnesium. The turmeric and black pepper in our Golden Mylk bar add a unique, spicy warmth to these treats, balancing out the cool nature of the coconut, and contributing potent anti-inflammatory and digestive benefits.

You can also substitute any of our chocolate bars for the Golden Mylk bars - we're excited to try this with our Ginger & Rose and Turkish Coffee bars!

A hand holds one golden mylk macaroon with black lava salt sprinkled on top. Four more macaroons site on a white plate in the background.

RECIPE

Yields: 7-10 balls, depending on size

Ingredients
  • 1 Endorfin Golden Mylk Bar
  • 2 cup coconut shreds
  • 3 tbsp coconut oil
  • 2 tbsp coconut milk
  • Black lava sea salt, or another sea salt (optional)
Directions
  1. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt the chocolate bar.
  2. While it is melting, place the coconut and the rest of the ingredients in a food processor and blend, scraping the sides frequently with a spatula.
  3. Add in the melted Golden Mylk bar and pulse again until well combined.
  4. Use a small cookie/ice cream scooper, (like this 1 1⁄2 tbsp scooper) as your mold. Firmly press the dough into the mold, then release the macaroon, and place on a plate. If you don't have a scooper, you can use a tablespoon and roll the dough into a ball with your hands. If the dough is sticking, you can coat the scooper or your spoon and hands with coconut oil. Repeat until there is no more dough.
  5. Place in the fridge for 20 minutes, or 10 minutes in the freezer before enjoying. Store in an airtight container for up to 1 week or in the freezer for up to 1 month.

    5 Round Yellow Golden Mylk Macaroons on a mahogany plate

    Did you make this recipe? Share your creation with the Endorfin Foods community by tagging #SlowChocolate and @endorfinfoods on Facebook and Instagram

    About the Chef

    Rachael Gorjestani is a local bay area holistic chef and nutritionist, focusing on plant-based and seasonally driven cuisine. Her company The Cupboard offers personalized chef services including weekly meal delivery, private events, and retreats. You can learn more about The Cupboard and what Rachael does at www.thecupboardsf.com or follow her @thecupboardsf on Instagram.