Low FODMAP Almond and Coconut Macaroons
These macaroons are a delicious and easy-to-make treat that is perfect for those on a low FODMAP diet. They are made with almond flour, coconut flour, maple syrup, coconut oil, and a variety of spices. The macaroons are then baked until they are golden brown and have a slightly chewy texture. They are a great way to satisfy your sweet tooth without having to worry about triggering any digestive issues.
Macaroons are a type of cookie that is made with ground almonds, sugar, and egg whites. They are typically flavored with vanilla or almond extract and are often dipped in chocolate. Macaroons are thought to have originated in Italy in the 18th century, but they have since become popular all over the world. Low FODMAP macaroons are a variation on the classic recipe that is suitable for people on a low FODMAP diet. FODMAPs are a type of carbohydrate that can trigger digestive symptoms in people with irritable bowel syndrome (IBS). By eliminating FODMAPs from your diet, you can reduce your symptoms and improve your overall health. These low FODMAP macaroons are made with almond flour and coconut flour, which are both low in FODMAPs. They are also sweetened with maple syrup, which is a natural sweetener that is also low in FODMAPs. The macaroons are flavored with vanilla extract and almond extract, which are both FODMAP-friendly. These low FODMAP macaroons are a delicious and easy-to-make treat that is perfect for those on a low FODMAP diet. They are a great way to satisfy your sweet tooth without having to worry about triggering any digestive issues.
Low FODMAP Almond and Coconut Macaroons Low FODMAP Almond and Coconut Macaroons Low FODMAP Almond and Coconut Macaroons Low FODMAP Almond and Coconut Macaroons
Prep time: 15 | Cook time: 20 | Serves: 12
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped almonds
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, almond extract, and salt.
  4. Stir until well combined.
  5. Fold in the shredded coconut and chopped almonds.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 15-20 minutes, or until the macaroons are golden brown.
  8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The combination of almond flour and coconut flour creates a chewy texture that is similar to traditional macaroons.
  • The maple syrup provides a natural sweetness that is not overpowering.
  • The vanilla and almond extracts add a subtle flavor that complements the almonds and coconut.
  • Baking the macaroons until they are golden brown gives them a slightly crispy exterior and a soft and chewy interior.