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Coconut Macaroons

I know my parents would just die if they knew I needed a refresher of “What is Passover?” after years of paying for my Jewish education. Oops! Thanks to a quick google search, I quickly remembered that Passover celebrates the emancipation of the Israelites from slavery in Egypt. It’s a great way to get family and friends together to celebrate the eight-day festival, especially on the first and second night. The actual Passover Seder is A LOT of work to host as there are many components including matzo ball soup, gefilte fish, charoset and this is all before serving the main meal! I’m tired just thinking about it! To me, the Passover desserts are just as important as the meal. These coconut macaroons make for the perfect FODMAP desserts. Also, the flourless chocolate cake recipe is a FODMAP dessert too!

Did you know the story of how matzah came about? The Israelites were forced to flee from their homes in the middle of the night and had no time to wait for the bread to rise. For this reason, we eat unleavened bread for 8 nights. Or if you’re like me and would rather avoid matzah all together, I just avoid bread.

Unfortunately, many packaged Passover foods are made and sold during this week. Not only do they taste terrible (have you ever tried Passover cereal!? DISGUSTING!) but the products are SO expensive. These Passover friendly coconut macaroons are easy to make and taste so much better than the traditional packaged version. I actually thought I hated traditional macaroons but that was because I had only had the packaged kind. This is a highly requested recipe for me to make not only for Passover but also year round. If you’re feeling really wild, you can dip half in dark chocolate to make them extra special. I mean who can say no to chocolate?! I know I can’t!

Whipped egg whites

Gently combining egg white/sugar mixture and coconut.

Coconut macaroons being dipped into chocolate.

Coconut Macaroons

★★★★★ 5 from 1 review

Author: Fitfabfodmap
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 2 dozen 1x

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Description

A naturally gluten-free cookie that will for sure be a hit!

Ingredients

Scale

6 Egg Whites
1/4 Teaspoon Sea Salt
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
3 CupsUnsweetened Coconut Shreds

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Instructions

Preheat the oven to 350 degrees.
In a small bowl, separate out the egg whites from the yolk. In a mixing bowl, whisk egg whites and salt on high speed until firm peaks form. This takes about 5-6 minutes.
Fold in maple syrup, vanilla, and coconut and gently combine.
On a parchment-lined baking sheet, drop 1 rounded tablespoon of batter at a time.
Bake for 12-15 minutes until lightly browned.