AIP Friendly Maple Cinnamon Coconut Macaroons
Sweet, chewy, and warmly spiced, these little coconut domes are the kind of treat that feels indulgent without derailing your healing protocol. Traditional macaroons rely on egg whites to bind, which puts them off the table for anyone following the autoimmune protocol — but here a simple gelatin egg does the job beautifully, holding every mound together without any grain, legume, or nightshade in sight. Pure maple syrup brings gentle sweetness, coconut cream adds richness, and ground Ceylon cinnamon gives each bite a cozy, almost dessert-shop warmth. Vanilla powder (not extract) keeps the flavors clean and compliant, so there's no need to second-guess the ingredient list. The technique is straightforward: bloom the gelatin, mix everything together, press into firm domes, and bake until golden. Each batch makes 16 macaroons, so you'll have plenty to stash in the fridge for the week ahead. They firm up as they cool, which means patience is the only real skill required.
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Learn more →Ingredients
16 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the macaroons
- 3 cups unsweetened shredded coconut
- ¼ cup coconut cream
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla powder
- 1 tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
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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