Low Fodmap Coconut Macaroons
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 240 grams dried shredded coconut
- 4 large egg whites
- 210 grams coconut sugar
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1 pinch pink salt
Ingredients
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Instructions
- 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 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 for low fodmap!