Low FODMAP & gluten free Coconut Macaroons

Week 2 of the great british bake off was biscuit week and for the technical challenge they had to make coconut macaroons. So this week I have challenged myself to make a low FODMAP version of these without condensed milk. These beauties melt in your mouth.

Remember coconut is high in sorbitol in larger quantities. A low FODMAP serving of these is 2 macaroons.

Makes 14

Ingredients:

  • 160g dried desiccated shredded coconut
  • 10g gluten free flour
  • 200g caster sugar
  • 2 egg whites
  • drop of vanilla essence
  • pinch salt
  • 1/2 zest of a lemon

Optional:

  • Dark chocolate
  • Lime/lemon curd for filling. Recipe here

Method:

  1. Whisk the egg whites into stiff white peaks.
  2. Add the sugar in 1 tablespoon at a time whilst still whisking. You should get a nice and glossy shine and it will form nice stiff peaks.
  3. Add the vanilla essence and salt.
  4. Slowly add the coconut in until you have a soft dough.
  5. Leave to rest for 15 minutes. Preheat oven to 150C
  6. Shape into balls. If you choose to fill with curd, make an indent and form into the shape of a nest.
  7. Bake for 20-25 minutes.
  8. Leave the coconut macaroons to cool. Once cooled dip the macaroons into melted dark chocolate and drizzle with melted chocolate OR fill with a teaspoon of curd.

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