Low Sodium Cherry Coconut Macaroons

Total time47 min

Prep time15 min

Cook time22 min

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Ingredients

18 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water

For the macaroons

3 cups unsweetened shredded coconut
2 tbsp coconut flour
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup honey
3 tbsp coconut oil, melted
½ tsp vanilla powder
½ cup unsweetened dried cherries, roughly chopped

Instructions

1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
2
Make the gelatin egg: sprinkle the gelatin over the cold water in a small saucepan and let it bloom for 2 minutes. Set the pan over low heat and stir until the gelatin is fully dissolved and the mixture is clear, about 1 minute. Remove from heat and let it cool for 3–4 minutes until slightly thickened but still pourable — it should have the consistency of a loose egg white.

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