Low-FODMAP ‘Almond Joy’ Coconut Macaroon Cookies; Gluten-free, Dairy-free

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Here is a simple, absolutely delicious low-FODMAP ‘Almond Joy’ Coconut Macaroon Cookies recipe!

These low-FODMAP Macaroon cookies are absolutely amazing, and can be whipped up with simple ingredients.  They are like a coconut macaroon in flavor, but with added almond and chocolate drizzle.  I love these!

Note: A ‘macaroon’ is not the same as a ‘macaron’.  The former is a soft chewy coconut  cookie, often round and domed in shape, while the latter is a meringue based French biscuit sandwich (looks like a mini whoopie pie) with a flavored ganache center.

If you are a fan of Almond Joy candy bars, then you will be totally into these.  Or skip the almonds if you ‘don’t feel like a nut’! Delicious BOTH ways 🙂

These low-FODMAP Almond Joy Coconut Macaroon Cookies are perfect for holidays, or any occasion.  Since they are grain-free and flourless they also work well for Passover. Feel free to double or triple the recipe if you like, these tend to disappear fast.

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Or check out over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP ‘Almond Joy’ Coconut Macaroon Cookies; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves : 1-2 cookies, Yield: About 16 cookies, depending on size.

Prep time: 25 min

Bake time: 18-20 min (as ovens vary, your oven may take more or less time)

Total time: 45 min

 Ingredients

  • 2 large egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 2 cups shredded sweetened coconut
    • ¾ cup (64 g) is one low-FODMAP serving
  • ½ teaspoon almond extract
  • 16 almonds, whole (raw, unsalted)
  • 1/4 cup semisweet chocolate chips, dairy-free if necessary
    • If you plan to cover the cookies more than I did, you will need to increase the amount of chocolate

Directions

  • Preheat oven to 350 degrees F and place rack in center of oven. Line a rimmed baking sheet or cookie sheet with parchment paper or silicone liners
  • In a medium sized bowl with an electric mixer, or using a stand mixer with whisk attachment, beat the egg whites and salt together on high or medium high (depending on the strength of your mixer) until they form soft peaks
  • Sprinkle in the sugar slowly and continue beating until peaks are stiff and glossy and the sugar is incorporated. Scrape sides of bowl as needed. Add almond extract and beat just to combine
  • Stir in the coconut gradually by hand, then allow mixture to sit for 10 minutes to set, stirring occasionally
  • Using a scoop or two spoons, form about 16 cookie balls a couple of inches apart on your cookie sheet
    • They should not spread during baking
    • The dough will be slightly sticky, I used my fingers to form the balls
  • Flatten the tops slightly in the center, with the back of your spoon, then place an almond on each cookie
  • Bake for about 15-20 minutes until they are lightly golden (your oven may take more or less time)
    • Mine took 18 minutes
  • Remove cookie tray from oven
  • Let cookies rest for about 5 minutes or until the bottoms are well set, then transfer to cool on cooling rack
  • Once cool, melt the semisweet chocolate chips in the microwave (using a microwave safe jar or bowl) using short bursts of 20-30 seconds, stirring between so it doesn’t burn (can also use a double boiler)
    • This takes about 1 minute
  • Drizzle the melted chocolate on each of the cookies.  Allow to harden prior to serving
  • Store leftover cookies in a covered container.  They will soften slightly at room temperature, so I prefer to refrigerate them.  Low-FODMAP Coconut Macaroons should last about 3 days at room temperature and 5-7 days in the fridge.

My husband loved these so much he ate 14 of them!!

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