SIBO FRIENDLY - Coconut Macaroons 

Makes roughly 20 macaroons

3 egg whites
¼ teaspoon Himalayan or Celtic sea salt
¼ cup honey
½ tablespoon vanilla extract
1 ½ cups unsweetened shredded coconut


  1. Place egg whites and salt in a bowl and mix with electric beater on medium until soft peaks form

  2. Add in glucose or honey, vanilla and coconut and beat on low until combined

  3. Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time

  4. Bake at 175°C (350°F) for 2 - 3 minutes, until lightly browned

  5. Allow to cool and then remove from tray and store in an air tight container in the fridge for up to 5 days.