Coconut Macaroons
(Makes 18 macaroons)
Satisfy your sweet tooth with these golden, chewy low-FODMAP coconut macaroons that are completely SIBO-friendly. This easy 5-ingredient baking recipe folds unsweetened shredded coconut into lightly whipped egg whites sweetened naturally with pure maple syrup and a hint of warm vanilla. Baked until golden on the outside and wonderfully moist on the inside, these bite-sized delights offer a rich, nutty flavor and dreamy texture that feels like a bakery-style indulgence.
Tailored specifically for sensitive digestive systems, this gluten-free and dairy-free treat provides a clean, comforting dessert without triggering uncomfortable gut issues. By utilizing simple, unprocessed ingredients and keeping portion sizes aligned with safe low-FODMAP thresholds for coconut, you can enjoy a decadent sweet bite completely free of bloating, gas, or stomach distress. It is an ideal, worry-free option for anyone managing IBS symptoms, following a strict SIBO protocol, or looking for a naturally sweet meal prep snack.
Serving size
Ingredients
- 1½ Cups Unsweetened Shredded Coconut
- 2 Large Egg Whites
- 3 tbsp. Maple Syrup
- 1 tsp. Vanilla Extract
- ¼ tsp. Salt
Preparation
Step 1
Preheat oven to 325°F and line a baking sheet with parchment paper.
Step 2
Whisk egg whites until lightly frothy.
Step 3
Add maple syrup, vanilla, and salt. Mix until combined.
Step 4
Fold in shredded coconut until evenly coated.
Step 5
Allow mixture to sit for 5 minutes so the coconut absorbs moisture.
Step 6
Scoop into 18 small mounds onto the baking sheet.
Step 7
Bake for 18–22 minutes until lightly golden around the edges.
Step 8
Cool completely before serving.
