Coconut Pyramids

Name: Coconut Pyramids
Ingredients: 1.75 cups sugar; 5.25 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; 0.5 teaspoon pure vegetable shortening

3.5

(32)

11 Reviews

By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Yield:

45

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

Ingredients

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

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.