Turmeric Almond Coconut Macaroons

In a large bowl, stir coconut, turmeric and sea salt.

In a medium, microwave-safe bowl, combine 2 tablespoons of the almond butter and coconut oil and microwave until smooth and melted. Whisk together.

Pour oil mixture and honey onto coconut flakes and mix well. It will be quite moist.

Microwave remaining tablespoon of almond butter until it just begins to melt—you want it to still be thick and not liquid, only 5–10 seconds or so. Stir into coconut flakes until well-mixed and flakes begin to stick together. Stir in chocolate chips.

Scrape the sides of the bowl down so mixture is all packed together at the bottom of the bowl. Refrigerate until coconut oil begins to firm up, about 15–20 minutes.

Once firm, tightly pack coconut flakes into a cookie scoop (or 1-tablespoon measure). Portion out onto a parchment-paper-lined baking sheet. Refrigerate for at least 1 hour, or until firm.

Drizzle with additional chocolate, if desired, and devour!