Description
These dairy-free and gluten-free coconut macaroon pyramids are deliciously chewy and sweet, made with coconut milk and flaked coconut, then topped with a generous drizzle of rich dark chocolate. Perfect for a gluten-free treat or a dairy-free dessert option, these macaroons are easy to prepare and have an elegant pyramid shape that will impress your guests.
Ingredients
Main Ingredients
- 2 cups sweetened flaked coconut (if using unsweetened coconut, add 3 tablespoons sugar)
- ½ cup sweetened condensed coconut milk (or cream of coconut or sweetened condensed milk if not dairy-free)
- ½ teaspoon vanilla extract
- 1 egg white
- 1 pinch salt
- 60 grams high-quality semi-sweet dark chocolate
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 325°F (165°C), placing a rack in the middle position. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix wet and dry ingredients: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed coconut milk, vanilla extract, and sugar if using unsweetened coconut. Stir well to evenly incorporate all ingredients.
- Whisk egg white: Using an electric mixer or hand whisk, whisk the egg white with a pinch of salt until stiff peaks form, creating a light and airy meringue base.
- Fold egg whites into coconut mixture: Gently fold the whipped egg whites into the coconut mixture using a large rubber spatula, taking care to maintain the volume and fluffy texture.
- Shape the macaroons: With wet hands, scoop rounded tablespoonfuls of the mixture and shape each into a pyramid by pinching the tips with your fingers. Arrange the pyramids evenly spaced on the prepared baking sheet.
- Bake the macaroons: Place the tray in the oven and bake for 20 to 22 minutes, rotating the pan halfway through to ensure even baking, until the edges turn golden brown.
- Cool the macaroons: Let the macaroons cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Melt chocolate: While the macaroons bake, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring each time until smooth and creamy. Alternatively, melt the chocolate using a double boiler over simmering water.
- Drizzle chocolate over macaroons: Spoon the melted chocolate generously over the cooled macaroons to coat the tops. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set firmly.
- Serve and store: Optionally sprinkle additional coconut flakes on top for extra texture and garnish. Serve immediately or store in an airtight container at room temperature for up to one week.
Notes
- If using unsweetened coconut, be sure to add the extra sugar to balance sweetness.
- Using wet hands to shape the macaroons prevents sticking and helps form neat pyramid shapes.
- You can substitute the semi-sweet dark chocolate with dairy-free chocolate to maintain the dairy-free status.
- Store macaroons in an airtight container away from heat and humidity to preserve texture and flavor.
- Allow the chocolate drizzle to fully set before serving to avoid melting or smudging.
