AIP Friendly Cherry Coconut Macaroons
Sweet, chewy, and studded with tart dried cherries, these coconut macaroons are the kind of treat that makes it genuinely easy to forget you're baking within any restrictions at all. The real cleverness here is the gelatin egg — a simple bloom-and-dissolve technique that replaces conventional eggs entirely, binding everything together without any of the ingredients that make standard macaroon recipes off-limits on an elimination protocol. Shredded coconut, coconut flour, coconut oil, honey, and vanilla powder do all the heavy lifting on flavor, so there's nothing hidden or questionable in the lineup. The chopped dried cherries add little pops of fruity brightness that play beautifully against the toasty, golden coconut. At 325°F for about 20 minutes, the edges go deep golden and the centers firm up perfectly as they cool — no guesswork, just satisfying results. With 18 macaroons per batch, these are ideal for prepping ahead and keeping on hand when a sweet craving hits and you need something you can actually eat.
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Learn more →Ingredients
18 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the macaroons
- 3 cups unsweetened shredded coconut
- 2 tbsp coconut flour
- ¼ tsp fine sea salt
- ⅓ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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