Passover Coconut Macaroon Pyramids
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Recipe Intro From bakedwithlovebyivy
These Coconut Pyramids are the perfect treat to make for Passover. They come together in a few simple steps, and are topped with melted chocolate and a hint of luster dust.
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Recipe Card
ingredients
- 3/4 cups plus 2 tablespoons white granulated sugar
- 2 1/2 cups plus 2 tablespoons finely shredded coconut, unsweetened
- 3.5 oz egg whites
- pinch salt
- 1 tablespoon butter, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup dark or semisweet chocolate, chopped
- 1 teaspoon coconut oil
- gold luster dust, optional
Method
Step 1
In a large bowl add the sugar, coconut, egg whites, and salt. Mix until the ingredients are well combined.
Step 2
Mix in melted butter and extracts. Refrigerate dough for at least one hour to set up.
Step 3
Once the dough is done chilling, preheat your oven to 350 degrees Fahrenheit. Line 2 baking trays with parchment paper.
Step 4
Using a 2 tbsp ice cream scoop, scoop a portion of dough into your hand and roll it into a ball. Wet your fingers and use them to form the ball into a pyramid shape. Place the shaped pyramids onto the lined baking tray.
Step 5
Bake the trays for 5-8 minutes or until the edges of the pyramids are golden brown.
Step 6
In a small bowl, add the chopped chocolate and coconut oil. Melt in the microwave in 30 second increments. Stir between each increment until the chocolate reaches a smooth consistency.
Step 7
Dip the tip of each cooled pyramid into the melted chocolate. Place the dipped pyramids into the freezer for 5-10 minutes so the chocolate can set. Use a paint brush to add some luster dust on top of each pyramid. Enjoy!