Oral Allergy Syndrome Friendly Cherry Coconut Macaroons
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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
- 3 tbsp coconut oil, melted
- ½ tsp vanilla powder
- ½ cup unsweetened dried cherries, roughly chopped
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the dried cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid dried cherries, tap it and change its rating to Red.
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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