- 1 medium egg white
- 90g (3oz) caster sugar
- 125g (4oz) desiccated coconut
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.
- 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 coconut pyramids may be stored in an airtight container for up to three days.