Coconut Macaroons

Coconut Macaroons

Airy and easy low-FODMAP dessert that also happens to be dairy-, gluten-, and soy-free, plus migraine-friendly and low-glycemic. From the new The Low-FODMAP Diet for Beginners (Tunitsky, Rockridge Press, 2017).

By FitFabFODMAP Mollie Tunitsky, from The Low-FODMAP Diet for Beginners

My dear friend and Twinkie, Mollie has generously shared with us one of her outstanding recipes from her new guide and cook book, The Low-FODMAP Diet for Beginners. These coconut macaroons are light and airy and a complete snap to whip up. I made them in a minimalist kitchen this weekend, using an electric beater, and they turned out suburb (and it reduced whisking time by half). The version we're sharing here with you is for one-half recipe, as I prefer to make my cookies smaller so that I can have more and still be under the low-FODMAP requirements regarding coconut and sugar (4 mini-macaroons is one serving). Not only are these sweet puffs of heaven low-FODMAP, but they are dairy-free, gluten-free, soy-free, migraine-friendly, and low-glycemic!

Want to make these into a party show-stopper? Let each pillowy coconut cloud skinny dip in my Vegan Dark Chocolate Ganache, place on wax paper, and allow to set at room temperature before serving these bathing beauties.


  • 3 egg whites
  • Pinch sea salt
  • ¼ cup maple syrup
  • ½ Tbsp vanilla extract
  • 1 ½ cups unsweetened shredded coconut


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a small bowl, add the egg whites and salt. Using an electric mixer on high speed, whisk the eggs until firm peaks form, 5 to 6 minutes.
  3. Using a rubber spatula, gently fold in the maple syrup, vanilla, and coconut until well combined.
  4. Drop 1 rounded tablespoon of batter at a time on the baking sheet, leaving about 2 inches between each macaroon.
  5. Bake for 12 to 15 minutes, or until lightly browned.


  • These can be sticky when they first come out of the oven. Make sure to let them sit for 10 to 15 minutes before transferring to a cooling rack.
  • From - To make eye-catching shapes, make a quenelle: Take up batter with one small spoon; use a second small spoon to scoop the batter off of the first spoon, and repeat until a nice little oval is formed. Using this method yields a total of 24 petite macaroons.
  • From - We prefer our macaroons a little less sticky; bake for 15 - 17 minutes or until a nice, deep golden brown. Allow macaroons to cool on baking sheet for 10 minutes before using rubber spatula to gently lift each cookie onto serving platter. Store in lidded storage container (with layers of parchment paper between layers of macaroons) on counter top for up to 3 days, in refrigerator for up to 1 week, or in freezer for up to 3 months.