Anti Inflammatory Maple Cinnamon Coconut Macaroons
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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 noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. 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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