Coconut Macaroons and Flourless Brownies Make the Perfect Passover Pie
Why choose between brownies and macaroons when you can have both?
Not to be confused with their French, meringue-based cousins, macaroons are made from a combination of sweetened condensed milk, shredded coconut and a small handful of other ingredients. Chewy and rich, the cookies lack traditional leavening agents like flour, yeast, baking powder and baking soda, making them the perfect dessert to enjoy during Passover. While you can easily amp up a traditional macaroon by adding in fun mix-ins like dried fruit, toasted nuts and chopped chocolates, those aren't the only ways to add a creative twist to the beloved holiday treat. In their latest issue, Food Network Magazine transformed the beloved classic into a decadent Coconut Macaroon Brownie Pie so you and yours can enjoy the yummy cookies by the slice this holiday season. Here’s everything you need to know before you make it!
Similar to a flourless chocolate cake, the luscious brownie portion of this hybrid creation is made from a velvety blend of finely chopped semisweet chocolate, unsalted butter, room-temperature eggs and packed light brown sugar. If you’re worried about this being acceptable for Passover, fret not! In keeping with kosher-for-Passover laws, you’ll also use a 3/4 cup of almond flour to make your brownie filling too. Just make sure to check that it has an OU-P symbol somewhere on the bag before you buy it. You’ll also use a bit of almond extract in your filling, which will give it a lovely nutty undertone that’ll pair beautifully with your coconut macaroon crust.
If you’ve made traditional coconut macaroons before, you’ll notice that you’ll be using the same exact ingredients to make them in “crust” form as you do when you’re making them in cookie form. After mixing all your ingredients together, you’ll pack your lovely coconut-studded mixture into the bottom and sides of a 9-inch pie pan and bake it until it’s nice and golden brown. You’ll be baking your pie crust twice — once completely on its own and once with your brownie filling inside it — so it’s okay for the center of your crust to look slightly toasted in the middle when you pull it out for first time. And don’t be concerned if the brownie section of your pie has cracks in certain areas when you finally take it out of the oven — the very best brownies always have them!
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