Dairy free and gluten free coconut macaroon pyramids

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Dairy free and gluten free coconut macaroon pyramids

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.

Course Dessert, Passover

Cuisine Ashkenazi, Jewish, Russian

Keyword chocolate, coconut, dairy-free, dessert, eggs, gluten-free, Jewish, macarons, macaroons, passover, pesach, spring, winter

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 86kcal

Author Ksenia Prints

Ingredients

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.

Video

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