Position racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Line two rimmed half-sheet baking pans with parchment paper; lightly coat with non-stick spray and set aside.
Whisk or stir together the coconut, sugar, flour, vanilla and salt in a mixing bowl until well mixed. Whisk/stir in the egg whites until everything is evenly combined.
Drop 2 tablespoon-sized mounds evenly spaced on the prepared sheet pans. There is no need to flatten the cookies. Bake for about 15 to 18 minutes or until the edges and some of the coconut shreds have turned light golden brown. Cool completely on pans set on racks. Cookies may be stored at room temperature in an airtight container for up to 4 days.
Low FODMAP Simple Coconut Macaroons
Amount Per Serving
Calories 117Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.