Low FODMAP Coconut Macaroons
Ingredients
MAKE GLUTEN FREEMakes 24 servings (Limit 2 per serve)
Coconut Macaroons
3
dried shredded coconut (sweetened)
4
egg white (large)
1
white sugar
0.5
lemon zest*
1
vanilla extract
1
salt
Equipment
- microplane (for zesting)
- roasting tray
- baking tray
- large mixing bowl
- wire cooling rack
Low FODMAP Coconut Macaroons
Coconut macaroons make a tasty low FODMAP recipe and they are so easy to make! I love adding a little bit of lemon zest which brings out the vanilla and coconut flavours even more. What do you like to add to your low FODMAP macaroons?
Note on shredded coconut: Shredded coconut is low FODMAP in ½ cup servings. These coconut macaroons are low FODMAP, providing you limit your serve to two macaroons at a time.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 24 (Limit 2 per serve)
Coconut Macaroons
3
dried shredded coconut (sweetened)
4
egg white (large)
1
white sugar
0.5
lemon zest*
1
vanilla extract
1
salt
Equipment
- microplane (for zesting)
- roasting tray
- baking tray
- large mixing bowl
- wire cooling rack
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
89
Fat
3.6g
Saturates
3.2g
Protein
1.3g
Carbs
13.6g
Sugars
13.1g
Fibre
0.5g
Salt
0.1g
Iron
0.2mg
Calcium
2.3mg
Calories
89
Fat
3.6g
Saturates
3.2g
Protein
1.3g
Carbs
13.6g
Sugars
13.1g
Fibre
0.5g
Salt
0.1g
Iron
0.2mg
Calcium
2.3mg
Calories
89
Fat
3.6g
Saturates
3.2g
Protein
1.3g
Carbs
13.6g
Sugars
13.1g
Fibre
0.5g
Salt
0.1g
Iron
0.2mg
Calcium
2.3mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Preheat the oven to 160ºC (320ºF) bake function and shift the wire rack into the bottom third of the oven.
- Weigh out your shredded coconut. If it is very coarse you might what to chop it a bit finer. Then place in a roasting tray. Toast in the oven for 3 to 5 minutes. Turn the coconut once or twice, until it is lightly golden (just starting to colour), then remove. This will create a much deeper coconut flavour! Allow to cool slightly.
- Zest the lemon and separate the egg whites. Then whisk the egg whites, sugar, vanilla, salt and lemon zest, until the egg whites and sugar are well combined, frothy, and white.
- Pour the coconut over the egg white mixture and gently mix until the coconut is evenly moistened. Line a baking tray with baking paper.
- Wet your hands before shaping the macaroons (this will help stop the coconut sticking to you). Shape the coconut into small balls about 3cm (1.2 inch) in diameter, and place them evenly on the baking tray (they will expand slightly so leave room).
- Bake your macaroons in the oven for about 15 to 20 minutes, until golden.
- Allow to cool for five minutes, before transferring to a wire rack. Then pop into an airtight container (they will last for up to a week).
- Enjoy! Just remember to limit your serve to two macaroons at a time.
Buying Tips
Make your lemon juice and lemon zest from fresh lemon.
Gluten Free Tips
There are no gluten free tips for this recipe.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More
