Coconut Pyramids
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Holiday Cookies 2001, Special Issue 2001
- Yield Makes 45
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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
- 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.
- 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.
- 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.
- 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.
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.
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).
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.
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.
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.
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!
These make great Passover treats, and how much more appropriate could pyramids be?! My kids will love making these and eating them as well.
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!
does anyone know if using sweetened coconut will ruin them?
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.
I make these cookies every Christmas. I love them!! They are a huge hit with family