Coconut Macaroons

SIBO Friendly & Low FODMAP

One of the hardest parts of going on the SIBO diet for me was seriously reducing my intake of sweet desserts! As a holistic nutritionist, I’m a big believer of not having to give up your favourite foods, and instead replacing them with healthier options that fall within whatever diet your body needs at this time (whether on a more restricted SIBO diet or a maintenance diet for overall good health!)

Coconut macaroons are a great low fodmap dessert which have lots of healthy saturated fat from the coconut to to reduce impact on blood sugar levels from the maple syrup.

SIBO Supportive Meal: Sweetness comes from more simple carbohydrates, some of which may be high in FODMAPS, making them harder for you to digest when you have SIBO. There are certain sweeteners that are better options than others during the SIBO diet.

Sweeteners to avoid during the SIBO Diet: fructose (agave, high fructose corn syrup), sugar alcohols (sorbitol, xylitol, erythrytol), coconut sugar, monk fruit, artificial sweeteners like stevia, aspartame, Splenda etc.

Sweeteners you can use during the SIBO Diet: honey and real maple syrup (less than 1 tbsp per serving) once in Phase 2 of the diet

As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut

• 2 tbsps of honey

• 2 tbsps egg whites

• 1 tsp vanilla extract

• 2 tsps coconut oil (melted)

Directions:

1. Preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper.

2. Add the shredded coconut to a bowl. In a separate bowl, whisk together the maple syrup, egg white, vanilla extract, and coconut oil.

3. Add the wet mixture to the dry mixture and whisk well until everything comes together.

4. Use a 1/4 cup measuring cup to scoop out the mixture, packing it into the cup. Tap the cup onto the baking sheet to release the mixture onto the pan. Repeat until all of the mixture is used.

5. Bake the cookies for 15 minutes. Let them cool for 10 minutes on a cooling rack and enjoy!

Food Prep Tip: Seal in an airtight container and keep at room temperature for up to three days.