With only a handful of whole food ingredients and some dexterity, you can achieve these gorgeous pyramid macaroons – bound to impress whoever you whip them up for.
Coconut shines in this recipe, with shredded coconut, coconut oil, and coconut sugar doing the bulk of the work. Coconut macaroons are sweet and chewy coconut-based mounds.
In this recipe, the macaroons made from pure, shredded coconut, coconut oil, ghee, coconut sugar, and eggs get shaped into pyramids then covered in perfectly tempered dark chocolate.
To make the macaroon dough, melt together the coconut oil, ghee, and coconut sugar – be careful not to brown the mixture. Once melted, add in the eggs, tempering them all the while. Once that mixture is emulsified, add the shredded coconut and cook over medium-low heat until all the moisture is gone and the dough stands on its own.
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Transfer the dough to a parchment paper-lined sheet pan and let it cool before shaping into pyramids. To create the pyramids, weigh out exactly 0.63 ounces of dough, roll it into a ball and shape it into a pyramid using the table surface, your hand, and a bowl scraper.
Be sure to temper the chocolate finish to ensure the treats maintain their smooth, glossy coating. Un-tempered chocolate can lead to the cocoa fat separating, producing a dull finish and waxy texture.
The recipe below spells out the tempering process, from melting the chocolate in increments, seeding in the rest of the chocolate, and following a heating pattern.
Finish the coconut treats with rich, tempered dark chocolate, and you’ll have an indulgent dessert with ingredients you can feel good about.
Dark Chocolate Pyramid Macaroons
Dark Chocolate Pyramid Macaroons
- Bowl scraper
- Double boiler
- 1 cup shredded coconut
- ¾ cup coconut oil
- ¼ cup ghee
- 3 eggs
- ¾ cup coconut sugar
- 2 cups chopped dark chocolate, or more as needed (for tempering)
- To Make The Coconut Macaroon Dough: Heat the coconut oil and ghee with the sugar in a saucepan, over very low heat. You want to melt the fats and dissolve the sugar, but not brown them.
- Whisk the eggs and temper them into the fat/sugar mixture, whisking constantly.
- When completely emulsified, add the shredded coconut and continue to cook over medium-low heat.
- The coconut dough is ready when all the moisture has been cooked out of the pan and the batter is thick enough to stand up on its own.
- Transfer the dough to a sheet tray lined with parchment paper and cool. Allow the dough to fully cool before portioning and shaping.
- Once cooled, take portions of the dough and roll into a ball. Using your left hand, flatten two sides of the dough using the table surface and a bowl scraper, creating a 3D pyramid shape.
- Cool until ready to finish with the tempered chocolate (recipe below). Drizzle tempered chocolate over the macaroons or use a piping bag to create a uniform pattern.
- How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.
- In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.
- When 122°F is reached, “seed” or add in the remaining ⅓ chocolate to bring the temperature down, constantly agitating the chocolate with a spatula.
- When the temperature of the seeded chocolate hits 83°F, return to gentle heat and bring the temperature of the chocolate up to 90°F before using.
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