Red Meat Allergy 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
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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