Eosinophilic Esophagitis Friendly Maple Cinnamon Coconut Macaroons
Total time47 min
Prep time15 min
Cook time22 min
4.9(23)
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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
- 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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