Saucepan@saucepan · Shared this recipeFollowAshkenazi · dessertSoft and Chewy Coconut Macaroon Pyramids CookiesThese dairy-free coconut macaroon pyramids are soft, chewy, and topped with a chocolate drizzle, perfect for Passover or any occasion.total42 minprep20 mincook22 minservings15Original recipe on immigrantstable.comKeep this recipeAdd a copy of Soft and Chewy Coconut Macaroon Pyramids Cookies to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients15 servingsBack to 15 servings2 cup sweetened flaked coconut ), (if your coconut is unsweetened, add 3 tablespoons sugar0.5 cup sweetened condensed coconut milk, OR cream of coconut OR sweetened condensed milk, if not concerned with dairy0.5 tsp vanilla extract1 egg white1 pinch salt60 g semi-sweet dark chocolateStepsClear checksTap an ingredient or step to check it off.1Step 1: 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.2Step 2: In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.3Step 3: 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.4Step 4: 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.5Step 5: 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 cool completely.6Step 6: 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).7Step 7: 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.8Step 8: Serve sprinkled with additional coconut flakes on top. Macaroons will keep in an airtight container in room temperature for about a week.getsaucepan.com/r/638b04bd-b85b-4e61-8a79-022ee3778901 · Original: https://immigrantstable.com/chocolate-macaroon-pyramids-jdc-reordered/
