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Coconut Pyramids

31

These elegant coconut chews are crowned with rich chocolate. Unsweetened coconut is available in health-food stores.

  • Yield: Makes 45

Source: Holiday Cookies 2001, Special Issue 2001

Ingredients

  • 1 3/4 cups sugar
  • 5 1/4 cups unsweetened shredded coconut
  • 7 large egg whites
  • 1 pinch salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 ounces semisweet chocolate
  • 1/2 teaspoon pure vegetable shortening

Directions

  1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.

  2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.

  3. Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.

  4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.

Reviews Add a comment

  • craigleboeufym
    13 DEC, 2016
    This is the 1st time that I attempt to make pyramid cookies. Does it matter if I leave mixture in fridge for more than a hour?
    Reply
  • Max Tan
    21 APR, 2013
    Contrary to what Martha said, you can use sweetened coconut but you have to reduce the sugar to 1/4 cup instead of 1 3/4 cup. A cup of sweetened shredded coconut has around 1/2 cup of sugar.
    Reply
  • TheVintageWitch
    15 MAY, 2011
    I had some problems with the baking proces, my pyramids were too big (they were just melting) so I had to take them out again and make smaller ones. It turned out all right and they tasted great ! Next time I'm going to skip the chocolate (I don't like pure chocolate so much).
    Reply
  • Colombo
    27 JUL, 2010
    I am making the pyramids for a VBS this week. Any suggestions on how to make such lovely pyramids? Mine are close, but not quite.
    Reply
  • Colombo
    27 JUL, 2010
    I am making the pyramids for a VBS this week. Any suggestions on how to make such lovely pyramids? Mine are close, but not quite.
    Reply
  • superme
    22 FEB, 2010
    To rosein miami: My mother used to make something like this and shaped them using an egg cup. Certainly easier than shaping them into pyramids and they tasted great.
    Reply
  • roseinmiami
    22 FEB, 2010
    Is it necessary to make these shapes in order for them to bake correctly?? I would be just as happy if they were not so hard to shape!
    Reply
  • dztemple
    31 MAR, 2009
    These make great Passover treats, and how much more appropriate could pyramids be?! My kids will love making these and eating them as well.
    Reply
  • lauralu1969
    23 DEC, 2008
    i make these every year at xmas time. I use sweetened coconut because no one carries unsweetened where i live. I add about 1/4 c. of sugar instead of what is stated. I also don't make the quantity listed above. I have a version of the recipe that is smaller. These are a favourite among my family and friends!
    Reply
  • jaclynde
    10 DEC, 2008
    does anyone know if using sweetened coconut will ruin them?
    Reply