Coconut Macaroon Pyramids Recipe (Gluten-Free and Dairy-Free)

These Passover chocolate coconut pyramids combine sweetened coconut flakes and non-dairy coconut condensed milk and are a perfectly sweet, dairy-free ending to a beautiful Jewish holiday meal. Perfect gluten-free and dairy-free dessert option! If you love coconut, you're going to love this updated take on my family's traditional Russian Jewish recipe. 

What's So Special About These Gluten-Free and Diary-Free Coconut Pyramids

This recipe takes Passover coconut macaroons, and turns them on their heads!

Using cream of coconut or condensed coconut milk ensures this dessert stays dairy-free, and therefore can be served at the end of a kosher meat Seder - or just make your favourite lactose-intolerant person happy.

Finally, the triangle shape of these coconut pyramids is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round coconut macaroons. See my Passover Recipe Roundups for more ideas!

Coconut macaroons are traditionally served during the Jewish holiday of Passover, when leavened baked goods are prohibited. They can be eaten on their own, or incorporated like meringue as a layer into other desserts like brownies and cakes (now you know what I'm working on next!).

Coconut macaroons are entirely Passover safe. They're made without flour or leavening, making them a staple treat during the holiday. Just ensure that the shredded or flaked coconut you use is certified kosher for Passover, especially if it's processed or sweetened.

What Are Coconut Macaroons?

Coconut macaroons are sweet and chewy confections that are made with coconut flakes, sugar, and egg whites. These small cakes are usually shaped into small balls and then baked until they are lightly browned on the outside and soft and moist on the inside. They are known for their distinctive coconut flavor and their enticing aroma.

Ingredient Highlight: Condensed Milk

Traditional coconut macaroons are made with coconut shavings, egg and sugar. But most typical coconut macaroon recipes result in hard and tasteless macaroons. I turned to traditional Russian Jewish macaroon recipes, which add condensed milk to the batter. Condensed milk gives these macaroon pyramids a soft and chewy texture.

If you cannot find condensed coconut milk, you can use cream of coconut or sweetened condensed milk, if not looking for a dairy-free coconut macaroon recipe.

My other recipes, like my delicious Brazilian Passion Fruit Mousse, where the condense milk gives it the thick and creamy texture and my Argentinian Alfajores recipe (also diary-free and gluten-free), which uses condensed milk for a vegan dulce de leche or buy Meyer lemon curd. 

What Coconut Shavings to Use? 

For the best texture and flavor, it's ideal to use sweetened shredded coconut in this recipe. It provides the moisture and chewiness that make these macaroon pyramids so delightful. If you only have desiccated coconut on hand, you can still use it—just be aware that it’s much finer and drier than shredded coconut. 

If you’re considering using coconut flakes, they can be substituted as well, but keep in mind that their larger size makes them harder to bind into firm shapes. A quick pulse in a food processor will help break them down to a texture more similar to shredded coconut. Whatever type you use, be sure to check the label if you're preparing these for Passover. 

How to Make Macaroon Pyramids Recipes

Make the batter

Preheat oven. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.

Beat the egg whites

Using an electric mixer or a hand whisk, beat egg whites with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.

Shape the pyramids

Wash your hands using cold water. Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers and the palm of your hands. Pinch the corners to form the edges of the pyramid. Place pyramids on the prepared baking sheet, keeping 1-inch part between every two pyramids.

Bake coconut pyramids

Transfer the baking sheet with the pyramids to the oven and bake for 20 to 22 minutes, rotating the pan midway through, until the edges are golden brown. 

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare chocolate drizzle

While the macaroons are baking, melt the chocolate in a microwave-safe bowl for 30 seconds. Take out the bowl, stir and repeat for another 30 seconds, until the mixture is smooth and creamy (you can also melt the chocolate in a double boiler over simmering water.)

Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Keep macaroons in the fridge

Serve sprinkled with additional shredded coconut flakes on top. Crispy macaroons will keep in an airtight container in room temperature for about a week.

Storage Instructions 

These coconut macaroons are perfect for making ahead of time and store exceptionally well. At room temperature, they’ll keep for up to one week in an airtight container. If you’ve added a chocolate drizzle, storing them in the refrigerator will help maintain the firmness of the chocolate and can extend their freshness up to two weeks.

For longer storage, these macaroons also freeze beautifully. Simply arrange them in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months and should be thawed at room temperature for a couple of hours before serving.

Get the passover cookbook from reordered

ReOrdered is the brainchild of JDC Entwine, an organization I got to know very well during a life-changing mission to Argentina in 2015. This unique toolkit is a progressive spin on Passover, a dive into the global and interconnected Jewish world through the timeless themes of freedom and storytelling. Order your own copy of the JDC Entwine ReOrdered Passover kit, which is completely FREE.

Recipe

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Dairy free and gluten free coconut macaroon pyramids

Ksenia Prints

For some sad reason, Passover chocolate macaroon pyramids have come to be associated with dry, overly-sweet holiday confections. Yet this version, which borrows from traditional Russian recipes by using condensed milk, is a perfectly balanced end to a decadent Seder meal. The triangle shape is meant to remind us of the pyramids that our ancestors built in Egypt, and is a more festive appearance than the traditional round. Using cream of coconut or condensed coconut milk ensures this dessert can be served at the end of a kosher meat Seder.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Dessert, Passover

Cuisine Ashkenazi, Jewish, Russian

Servings 15

Calories 86 kcal

Ingredients

  

1x2x3x

• 2 cups sweetened flaked coconut (if your coconut is unsweetened, add 3 tablespoons sugar)
• ½ cup sweetened condensed coconut milk OR cream of coconut OR sweetened condensed milk, if not concerned with dairy
• ½ teaspoon vanilla extract
• 1 egg white
• 1 pinch salt
• 60 grams high-quality semi-sweet dark chocolate

Instructions

 

• Preheat oven to 325F/165C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.
• In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.
• Using an electric mixer or a hand whisk, whisk together egg white with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.
• Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers. Arrange on a baking sheet.
• Bake until edges are golden, for 20 to 22 minutes, rotating the pan midway through. Let cool in the pan for a few minutes, then transfer to a wire rack to cook completely.
• While macaroons are baking, melt chocolate in a microwave-safe bowl for 2 minutes, stopping and stirring every 30 seconds, until the mixture is smooth and creamy (or melt chocolate in a double boiler - a small heat-proof bowl set over a pan of simmering water.)
• Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
• Serve sprinkled with additional coconut flakes on top. Macaroons will keep in an airtight container in room temperature for about a week.

Notes

NOTE: Ensure you are using Condensed Coconut Milk OR Cream of Coconut, which works well as a sweetened condensed milk alternative. Take care NOT to use Coconut Cream! Cream of Coconut is much sweeter and sold in separate labeled cans - look for brands such as Coco Lopez, Roland, Coco Real, or Goya.

Nutrition

Calories: 86kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 51mgPotassium: 82mgFiber: 1gSugar: 10gVitamin A: 27IUVitamin C: 0.3mgCalcium: 30mgIron: 0.2mg

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