If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth. Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without. I decided to try a different binding agent and make these egg-less.
The secret ingredient, gelatin! Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more. I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin). An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth. Not only is it great for skin, hair and nails, but it is great for your gut and joints. I actually add a spoonful of this to my cup of broth everyday! It is flavorless and you will never know it's in these cookies!
- 2 cups unsweetened coconut
- 1/4 cup virgin coconut oil, melted
- 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
- 1/4 – 1/2 cup granulated sweetener*
- 3/4 tsp gelatin
- 1/4 tsp vanilla beans (1-2 beans)
- 1/8 tsp sea salt
- Combine all ingredients in a food processor and blend until a dough forms
- With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
- Bake at 350 for about 8 minutes or until very slightly brown
- Let cookies cool to set up, they will fall apart when warm
- These can be stored at room temperature or for a harder cookie, store in the refrigerator
*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.
These could also be done in a food dehydrator and would turn out just as yummy!!