Coconut Macaroons
Crisp-edged coconut cookies with chewy centers and toasted flavor. At just 1g fiber per cookie, these are a rare sweet treat many of us find gentle during active flares.
Coconut Macaroons
Crisp-edged coconut cookies with chewy centers and toasted flavor. At just 1g fiber per cookie, these are a rare sweet treat many of us find gentle during active flares.
Ingredients
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 325°F (165°C) and position a rack in the center.
325°F (165°C)Equipment: oven, oven rackLine two baking sheets with parchment paper.
Equipment: baking sheets, parchment paperCombine the shredded coconut, honey (or sugar), and salt in a large mixing bowl.
Equipment: large mixing bowlAdd the egg whites and vanilla extract to the coconut mixture.
Stir with a wooden spoon until all the coconut is evenly coated and moistened. The mixture should hold together when pressed.
Equipment: wooden spoonTip: The mixture should hold together when pressed—if it's too dry, let it rest longerLet the mixture rest for 5 minutes so the coconut absorbs the liquid and becomes easier to shape.
Using a cookie scoop or tablespoon, scoop rounded portions and use damp hands to shape into compact mounds about 1.5 inches wide.
Equipment: cookie scoop or tablespoonTip: Dampening your hands with water prevents the sticky mixture from clinging to your fingersPlace the mounds 1 inch apart on the prepared baking sheets—they won't spread much.
Bake for 18-22 minutes, rotating the pans halfway through, until the edges and tops turn golden brown and the centers remain slightly pale.
325°F (165°C)Tip: For crispier macaroons, bake an extra 2-3 minutes; for chewier centers, pull at 18 minutesLet the macaroons cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Equipment: wire rackIf using chocolate: dip the bottoms of cooled macaroons into melted dark chocolate and place on parchment to set, about 15 minutes at room temperature.
Tip: Use a fork to help drizzle or dip for less mess
Notes
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for 2 weeks. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
SCD version
The honey version is fully SCD-legal—coconut, honey, eggs, and vanilla are all permitted. Honey creates a slightly chewier texture and more caramelized flavor than sugar. Use filtered, pasteurized honey.
Sweetened coconut
If using pre-sweetened shredded coconut, reduce the honey to 1/3 cup (115g) or sugar to 1/3 cup (65g). Taste the mixture before baking and adjust if needed.
Chocolate alternative
Dark chocolate adds richness but contains caffeine. If you're sensitive, skip it entirely or use carob chips melted with a teaspoon of coconut oil for a similar finish without the caffeine.
Shaping tip
Pack the mounds tightly so they hold their shape during baking. Looser mounds may spread and won't have the signature dense, chewy texture.
Make-ahead
The coconut mixture can be prepared and refrigerated up to 24 hours ahead. Bring to room temperature before shaping, or add an extra minute or two to baking time if shaping from cold.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
