Dairy free and gluten free coconut macaroon pyramids
User Reviews
5.0
15 reviews
Excellent
Dairy free and gluten free coconut macaroon pyramids
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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.
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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.
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 Information
Show Details
Calories
86kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Cholesterol
3mg
(1%)
Sodium
51mg
(2%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
27IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
30mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 51mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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