Overhead photograph of the chocolate macaroon tart collaged against a blue and white polkadot graphic.

CHOCOLATE MACAROON TART

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MAKES one 9” PIE

Passover as a kid (and tbh as an adult) is not always easy, mainly because it means eight days without bread, sugary cereal and snacks, aka the crave-able stuff. In the past, the treat that cured our sweet-tooth while staying wheat-free was chocolate-covered coconut macaroons. Yes they’re good and all, but we can always DO BETTER! Say hello to a major Passover dessert upgrade – our Chocolate Macaroon Tart!

This tart is a grown-up version of those lil’ delectable macaroon treats, and the crunchy Coconut Crust and rich Chocolate Ganache Filling certainly fulfill any craving. It’s simple to make, using classic pantry ingredients, and is naturally gluten-free and nut-free.

We think you’re going to want make this again, even after the holiday ends! P.S we love this recipe for ANY holiday, or any day at all!

Recipe and photo by contributing writer, Caroline Dweck.

COCONUT MACAROON CRUST

2 Tbsp melted coconut oil

2 ½ cups shredded coconut

½  pure maple syrup

½ tsp pure vanilla extract

¼ cup aquafaba (liquid from a can of chickpeas)

CHOCOLATE GANACHE FILLING

13.5 oz. can coconut milk

1 Tbsp coconut oil

12 ounces bittersweet chocolate (we like this kind), cut into 3” squares

GARNISH

Toasted coconut flakes

Chocolate shavings

Cocoa nibs

Coconut whipped cream

PREP

Pre-heat oven to 375°F.

Grease a 9″ round spring-form pan with coconut oil and line with parchment paper.

COCONUT MACAROON CRUST

In a small saucepan, melt the coconut oil over a low flame.

Remove from heat, and add in the shredded coconut, pure maple syrup, pure vanilla extract and aquafaba. Stir to combine.

Once cool, put crust mixture into spring-form pan and press, using your fingers to mold an elevated crust.

BAKE

Bake for 15 minutes.

CHOCOLATE GANACHE FILLING

Pour coconut milk into a small saucepan and bring to a low boil.

Remove from flame and add in the coconut oil and chocolate squares.

Mix until chocolate is melted and smooth.

Set aside to thicken.

METHOD

Once Coconut Crust has cooled, pour in the Chocolate Ganache Filling.

Place in fridge to set for at least one hour.

When ready to serve, carefully remove the tart from the pan using a knife. Place on a serving plate.

GARNISH

Garnish with toasted coconut flakes, chocolate shavings, cocoa nibs, or coconut whipped cream.

NOTES + SERVING TIPS

Chocolate Macaroon Tart can be refrigerated for up to 4 days.

Turn leftovers into bite-size pieces and freeze for an extra sweet treat!