Low FODMAP Coconut Macaroons
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 30 g (1.05 oz) servings. These coconut macaroons are low FODMAP, providing you limit your serve to two macaroons at a time.
Ingredients
Make gluten free(Limit 2 per serve)
Coconut Macaroons
lemon zest
FODMAP
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- 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.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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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
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 alongsi... Read more
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