Easy low FODMAP Coconut Macaroon recipe with just three ingredients and ready in less than half an hour! These macaroons are so simple to make, that can be done by kids. And they just love them!
Coquinhos is a popular Portuguese coconut macaroon recipe made with up to 5 ingredients, depending on the version. They are a staple on kids parties and we also love to eat them with an expresso or a cup of tea! They are insanely good and naturally gluten free, dairy free and low FODMAP (just make sure to limit your serve to 3 coconut macaroons per meal).
These classic Coconut Macaroons are quite easy to make. But, even so, I raised (or lowered) the bar and made them even simpler, officially creating my easiest low FODMAP recipe ever! And you won’t even need an electric mixer, just a spatula (or your hands) and 3 ingredients: shredded coconut, sugar, and eggs.
These low FODMAP Coconut Macaroons are so easy to make that I gave the task to my 3 year-old and she loved it! In case you’re wondering, she broke the eggs, assembled the ingredients and helped shape the macaroons. The final result was these perfectly moist, sweet and delicious coconut macaroons, ideal to take to work or to put in our kids lunchboxes. This way you can eat your safe serving of coconut macaroons wherever and whenever you like!
And you if you love your macaroons dipped in chocolate, just follow the instructions on this cookie recipe (from point 7 on). For more coconut sweet recipes, check out my popular Coconut and Lemon Cookies.
Low FODMAP Easy Coconut Macaroons
- 7 oz | 200g dried shredded coconut unsweetened
- 5,29 oz | 150g sugar white or brown
- 3 eggs
- Preheat oven to 400°F | 200°C. Line a baking tray with parchment paper and set aside.
- In a medium-size bowl add the sugar, eggs and coconut by this order. Using a spatula (or your fingers), mix everything together, just enough for the mixture to be well combined.
- Using your hands, roughly shape the coconut mixture into 21 small balls of about 1.2inch | 3cm in diameter, and place them evenly on the baking tray, leaving some room between them - about 1inch | 2,5cm.
- Place the baking tray into the preheated oven and bake for 15 minutes, or until the tips and side of the coconut macaroons start to caramelize.
- Transfer to a wire rack to cool. They will last for up to a week in an airtight container.
- 1 oz | 30g shredded coconut (sorbitol). Recipe calls for 7 times more.