Calling all coconut lovers! Give these Chocolate Dipped Macaroons a try for your next baking session. They are so quick and easy to make.
Low FODMAP Tip: The flaked coconut used in the recipe contains sorbitol. A portion of 30g is low FODMAP. If you are sensitive to sorbitol, I would advise sticking to one macaroon per serving. All the other ingredients are low FODMAP.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Preheat the oven to 180°C (fan oven)/360˚F
2
Line your baking tray with baking paper (this makes sure the macaroons don’t stick)
3
Whisk the eggs whites until it forms a stiff peak (it’s ready if you can hold the bowl upside down over your head!)
4
Mix the sugar, flour, salt and coconut until fully blended
5
Add the dry ingredients to the egg whites and mix well
6
Add a few drops of the vanilla extract to the mixture
7
Use a spoon to divide into even sized slightly flattened balls and place on a baking tray. If you plan on using chocolate eggs to decorate, make a small dip in the centre. I prefer to add the chocolate eggs after baking
8
Place in the oven for 11-13 minutes (depending on your oven). You know they are ready when some of the coconut starts to turn golden brown
9
Carefully remove from oven and allow to cool on a baking tray
10
Place a saucepan with water over a medium heat. Carefully place a large bowl into the saucepan. Make sure the bowl is not touching the water
11
Add the chocolate and heat gently until fully melted
12
Once cooled, you can dip the base of each macaroon into the melted chocolate
13
Once the chocolate is dry, add the chocolate eggs for an extra special treat over Easter
14
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Ingredients
4 egg whites (large)
385g flaked coconut
135g sugar
50g gluten-free all-purpose flour
1 teaspoon vanilla essence
A pinch of salt
Toppings (optional)
Dark Orange Chocolate 80% cocoa (pick a chocolate that suits you)
