• Molly Bergseid


I don’t know about you, but spring has to be my favorite time of year. I love snow, don’t get me wrong. But waking up early to blue skies and birds singing is the best feeling. I have been doing a lot of early-morning walking meditations lately, and they are such a good start to my (and Ella’s!) day.

Another great start to my day is a cup of black coffee (w/ collagen) and one of my Lemon Coconut Macaroons! I always try to make a healthy spin on all my treats. Maybe its the PTSD of having terrible autoimmune flares and trying to maximize the nutrient density of everything I eat. But why not throw in some extra protein & nutrients where you can!

In these macaroons, I use collagen peptides, which are a highly-digestible source of protein with a pretty impressive amino acid profile. And that makes it a perfect supplement to promote healthy skin, hair, nails, and joints. I pretty much add this to everything - coffee, smoothies, baked goods, you name it.

I also use raw honey in this recipe. Anytime I am making something that requires little to no cook time, I use raw honey as a sweetener. It’s an excellent source of antioxidants. It has antimicrobial properties, which means it helps kill bad bacteria. And it’s a good source of prebiotic fiber, which help the good bacteria in the gut grow. So long as you aren’t raising the temperate too much to kill all of those good properties, its a great option for a sweetener.

Here is the recipe for my Lemon Coconut Macaroons!

Lemon Coconut Macaroons

By Molly Bergseid


2 cups shredded coconut

1/4 cup collagen peptides

1/4 cup beef hide gelatin

1/4 cup coconut flour

2 tsp lemon zest

1/4 cup raw honey

1/4 cup water

1 tbs lemon juice

1 tsp vanilla (eliminate for AIP)


Preheat the oven to 300 degrees.

In a medium bowl, combine the shredded coconut, collagen peptides, gelatin, coconut flour, and lemon zest.

Add in the honey, water, and vanilla. Mix with a fork until all ingredients are combined.

Using a measuring tablespoon, tightly pack with dough and press out onto a baking sheet.

Bake for 6-8 minutes, or until the edges turn slightly brown. Let cool & enjoy!

Prep time: 5 minutes

Cook time: 8 minutes

Diets: Paleo, AIP

Hope you like!