Coconut Pyramids

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

  • Yield: Makes 45
Coconut Pyramids

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.

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