Coconut pyramids

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A quick and easy dessert that's perfect for parties - kids will love them, too .

Prep time: 10 mins
Cooking time: 10 mins
plus cooling
Makes: 15
Skill level: Easy peasy

Child friendly

Ingredients

For perfect pyramids, use eggs at room temperature, squeaky clean utensils (rub the inside of a lemon around the bowl to ensure it's grease-free) and take care not to over-whisk.

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1 medium egg white
90g (3oz) caster sugar
125g (4oz) desiccated coconut

Method

Whisk the egg white until it forms stiff peaks. Gradually whisk in the caster sugar, until glossy. Fold in the desiccated coconut.
Divide the mixture into 15 small cone shapes – you can use an egg cup to do this. Place on a lined baking sheet and bake in the centre of a preheated oven at 160°C (320°F, gas mark 3) for 8-10 mins or until light golden in colour.
Remove from the oven and leave to cool on a wire rack. The pyramids may be stored in an airtight container for up to three days.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Your comments

Sandra Killen, posted 1 year ago

P.S. Other recipes recommend 45 mins to an hour to bake. This takes one sixth of the time so I could make 6 times the amount (if I baked them separately) for the same fuel cost. Better still!

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Sandra Killen, posted 1 year ago

I have viewed other recipes which use the whole egg, double the eggs and/or equal quantities of sugar and coconut. This would appear to be the best recipe as people are more conscious of sugar intake (you use less sugar), coconut is not as popular as it was years ago so people sampling may only take a small bite & discard the rest (so less waste) and one egg (versus 2 in some recipes) also means more economical yet achieving the same results. Well done! I am baking mine on rice paper, a bit more expensive, but NO WASTE. Good in this green era, what? Thank you

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