Coconut Pyramids


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


  • 1 ¾ cups sugar

  • 5 ¼ 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

  • ½ teaspoon pure vegetable shortening


  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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