These classic, chewy coconut pyramids are a nostalgic treat that can be made in under 30 minutes. Requiring just three main ingredients—egg whites, desiccated coconut, and sugar—they are naturally gluten-free and bake into a beautiful golden brown.
Ingredients
- Desiccated coconut: 200 g (about 7 oz)
- Icing sugar: 200 g (about 7 oz)
- Egg whites: 2 large eggs
- Vanilla extract: 1/2 tsp (optional, but adds great flavor)
- Dark chocolate: 100 g (optional, for drizzling or dipping)
Instructions
- Preheat: Preheat your oven to 160°C (150°C fan / 325°F / Gas 3) and line a baking tray with greaseproof parchment paper.
- Mix: In a large mixing bowl, combine the desiccated coconut and icing sugar. Add the egg whites and vanilla extract, mixing until a sticky, cohesive dough forms (it should have the consistency of damp sand).
- Shape: Lightly dampen your hands with cold water to prevent the mixture from sticking. Scoop out golf ball-sized portions and shape each one into a pyramid or cone by pressing the base into your palm and pinching the top with three fingers.
- Bake: Place the pyramids on the prepared baking tray and bake for 15 to 20 minutes, or until the points and edges are dark golden brown.
- Cool & Decorate: Let them cool completely on the tray; they are soft at first but will harden and become chewy as they cool. Once fully cooled, drizzle or dip the bottoms in melted dark chocolate.