Dairy free and gluten free coconut macaroon pyramids
User Reviews
5
Dairy free and gluten free coconut macaroon pyramids
Description
This recipe for Coconut Macaroon Pyramids uses sweetened flaked coconut mixed with sweetened condensed coconut milk (or cream of coconut), vanilla extract, and optionally sugar if the coconut is unsweetened. Beaten egg whites with a pinch of salt are folded in to incorporate air, giving the macaroons a lighter texture. The mixture is shaped by hand into pyramid shapes and baked at 325°F until the edges turn golden, indicating they have developed a slightly crisp exterior while remaining chewy inside.
While the macaroons bake, high-quality semi-sweet dark chocolate is melted smoothly. After the macaroons cool, they can be dipped or drizzled with the melted chocolate, adding a bittersweet contrast to the sweet coconut. This combination offers a satisfying texture and flavor balance while avoiding dairy and gluten.
The instructions note key details about product selection—condensed coconut milk or cream of coconut works as a substitute for sweetened condensed milk but care must be taken not to confuse them with coconut cream, which is different. This attention to ingredient detail supports a successful outcome for those following dairy-free and gluten-free dietary needs.
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 dark chocolate high-quality, semi-sweet
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
- Be sure to use sweetened condensed coconut milk or cream of coconut; do not substitute with coconut cream, which is unsweetened and different.
- High-quality semi-sweet dark chocolate pairs well with the sweetness of the macaroons for a balanced flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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