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+ servings
Two platters filled with coconut macaroons
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4.67 from 3 votes

Low FODMAP Easy Coconut Macaroons

Low FODMAP Coconut Macaroon recipe with three ingredients and ready in less than half an hour. Moist and so easy, it can be done by kids.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: coconut, eggs, macaroon, sugar
Servings: 21 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.


Allowed low FODMAP quantity per meal:
  • 1 oz | 30g shredded coconut (sorbitol). Recipe calls for 7 times more.
Low FODMAP safe serving is 1/7 of the recipe - 3 coconut macaroons per meal