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Macaroons have recently made a re-entry on the bakery circuit. Down the street from our house is a tiny shop dedicated exclusively to creating these fluffy delights in a variety of flavors. Our recipe is a basic coconut version with a citrus tang to it. You could try some other options for flavorings as your cravings desire.


4 large egg whites
¾ cup (255 g) honey
2 cups (440 g) unsweetened, finely shredded coconut*
1 teaspoon fresh ginger, peeled and grated
1 teaspoon orange zest
1 teaspoon cinnamon powder


1. In a mixing bowl, beat the egg whites with an electric whisk, or by hand, until stiff
2. Meanwhile, combine the honey, coconut, ginger, orange zest, and cinnamon powder together in a separate bowl
3. Gently fold in the stiff egg whites into the coconut mixture
4. Next, drop the batter at regular intervals onto a greased baking tray
5. Bake in an oven at 250°F (120°C or gas mark ½), for 20-30 minutes, or until the macaroons are crisp and dry
6. They should be golden on the edges
7. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut


20-25 macaroons

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0