Soft and chewy coconut macaroon pyramids

What's So Special About These Soft and Chewy Coconut Pyramids

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

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.

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.

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.

When to serve these coconut cookies?

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!).

Why you'll love this authentic coconut pyramids recipe

If you're looking to make the best dairy-free chocolate macaroon pyramids, you've come to the right place! This recipe is:

• Authentic Ashkenazi Jewish recipe - based on my family's traditional Russian coconut macaroons, this takes the traditional formula and adds coconut milk to make it even softer and chewier.
• Great to make ahead - you can make the batter one day, shape it and leave in the fridge to bake the next day!
• Minimal ingredients - nothing strange here! Everything used in this recipe is meant to give you the softest, chewiest chocolate coconut pyramids. 
• Gluten Free and Dairy Free
• Kid-friendly

Ingredients

• sweetened flaked coconut - if you are using unsweetened coconut, add 1 tablespoon of sugar.
• sweetened condensed coconut milk - 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.
• vanilla extract
• Egg whites - unfortunately, I have yet to find a way to make this without eggs. You can use aquafaba for the closest results.
• Salt
• Semi-sweet dark chocolate - optional, used for the drizzle

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.