Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, shredded coconut, ground turmeric, ground cinnamon, ground ginger, and sea salt. Mix well to evenly distribute the spices.
In a separate microwave-safe bowl, warm the almond butter, maple syrup, blackstrap molasses, and vanilla extract together for about 20-30 seconds in the microwave until they become easier to mix. Stir until the mixture is smooth and well combined.
Pour the wet mixture into the dry ingredients. Add the melted coconut oil as well. Stir until all the ingredients are thoroughly combined, and you have a cohesive dough.
Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the balls onto the parchment-lined baking sheet, spacing them about 1 inch apart. You should have enough dough to make approximately 16 macaroons.
Use the back of a fork to gently flatten each macaroon and create a crisscross pattern on top. If desired, press a few sliced almonds onto the top of each macaroon for added texture and flavor.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the macaroons are golden brown around the edges.
Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.