Low Sodium Maple Cinnamon Coconut Macaroons

Total time47 min

Prep time15 min

Cook time22 min

Low Sodium Maple Cinnamon Coconut Macaroons

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Ingredients

16 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
¼ cup coconut cream
3 tbsp pure maple syrup
1 tsp vanilla powder
1 tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2
Sprinkle the gelatin over the cold water in a small saucepan and let it sit for 2 minutes until the gelatin absorbs the water and the surface looks matte and slightly puffed.

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