Low Iodine Cherry Coconut Macaroons

Total time47 min

Prep time15 min

Cook time22 min

4.5

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!