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Coconut Pyramids

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

  • yield: Makes 45




  • 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


  1. Step 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. Step 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. Step 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. Step 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.

Holiday Cookies 2001, Special Issue 2001



Reviews (11)

  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • jaclynde 10 Dec, 2008

    does anyone know if using sweetened coconut will ruin them?

  • carmenmaria 4 Feb, 2008

    I refered to my Special Holiday Cookie Issue and with the help of my boyfriend and friend, we made this recipe and mailed several dozen for a New York wedding. I've also made this recipe on numerous occasions to everyone's delight! They are so easy to make, tastey and a work of art. Recently we baked some for a SuperBowl/Birthday Party and evryone enjoyed! One of my friends said that the coconut pyramids taste like the coconut sweet cake from his home in Guyana.

  • cookinsono 21 Dec, 2007

    I make these cookies every Christmas. I love them!! They are a huge hit with family