Low FODMAP Coconut Snowballs

Finally, coconut and FODMAPs can be used in the same sentence (safely). These Low FODMAP Coconut Snowballs are perfect for the coconut lover - and really any time of year. I have added a festive red dried cranberry piece to each cookie, to give it a more winter/Christmas/seasonal look, but feel free to make these without. The low FODMAP recipe can be made by hand in a bowl and a little elbow grease. We do suggest that you exert willpower and stick to 1 cookie per serving.

Preheat oven to 350F/180C. Line two cookie sheet pans with parchment paper and coat lightly with non-stick spray. Set aside.

Stir together the coconut, sugar, flour and vanilla in a mixing bowl until well mixed. Stir in the egg whites until everything is evenly combined.

Drop 24 mounds evenly spaced on prepared sheet pans. Gently press a piece of dried cranberry on top of each snowball, is using. 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 golden brown. Cool completely on pans set on racks. Low FODMAP cookies may be stored at room temperature in an airtight container for up to 4 days.