Mary Berry’s Coconut Pyramids are a simple yet delightful treat, perfect for afternoon tea or a quick snack. These bite-sized treats are made with desiccated coconut, sugar, and egg whites, shaped into charming pyramids, and baked to golden perfection. They’re easy to make and ideal for coconut lovers.
What are Mary Berry Coconut Pyramids?
Mary Berry’s Coconut Pyramids are small, pyramid-shaped coconut cookies made with just a few ingredients. The desiccated coconut gives them a chewy texture, while sugar and egg whites create a sweet and light base. These little pyramids are crisp on the outside and soft on the inside, making them an irresistible treat.
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Why You Should Try This Recipe
- Quick and easy: Ready in under 30 minutes.
- Minimal ingredients: Requires only a handful of pantry staples.
- Naturally gluten-free: Perfect for those avoiding gluten.
- Kid-friendly: Fun to make and eat.
- Deliciously versatile: Enjoy as a snack or a light dessert.
Ingredients Needed to Make Mary Berry Coconut Pyramids
- Desiccated coconut – 200g, the main ingredient for texture and flavor.
- Caster sugar – 100g, for sweetness.
- Egg whites – 2 large, acts as a binding agent.
- Vanilla extract – 1 teaspoon, adds a touch of flavor (optional).
- Butter – For greasing the baking tray.
Equipment Needed
- Mixing bowl
- Whisk or fork
- Baking tray
- Parchment paper
- Measuring cups and spoons
- Spatula
Instructions to Make Mary Berry Coconut Pyramids
Step 1: Prepare the Baking Tray
- Preheat your oven to 180°C (350°F).
- Grease a baking tray with butter or line it with parchment paper.
Step 2: Mix the Ingredients
- In a mixing bowl, combine the desiccated coconut and caster sugar.
- Add the egg whites and vanilla extract (if using).
- Mix well until the ingredients form a sticky dough.
Step 3: Shape the Pyramids
- Take a small portion of the mixture and shape it into a pyramid using your hands.
- Repeat until all the mixture is used, placing the pyramids on the prepared baking tray, spaced slightly apart.
Step 4: Bake the Pyramids
- Bake in the preheated oven for 12–15 minutes, or until the pyramids are golden brown on the edges.
Step 5: Cool and Serve
- Allow the pyramids to cool on the baking tray for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
What Goes Well With Mary Berry Coconut Pyramids
- Hot tea or coffee: A classic pairing for these sweet treats.
- Chocolate drizzle: Adds an indulgent touch.
- Fresh fruit: Balances the sweetness with natural flavors.
- Whipped cream: A light and airy accompaniment.
- Vanilla ice cream: Perfect for a dessert option.
- Fruit compote: Adds a tangy contrast.
Expert Tips for Making the Best Mary Berry Coconut Pyramids
- Use fresh desiccated coconut: Ensures the best texture and flavor.
- Don’t overmix: Mix just until the ingredients are combined to avoid a dense texture.
- Shape evenly: Keep the pyramids uniform in size for even baking.
- Monitor closely while baking: The edges can brown quickly.
- Add a twist: Incorporate lemon zest or a pinch of cinnamon for added flavor.
Easy Variations of Mary Berry Coconut Pyramids
- Chocolate-dipped pyramids: Dip the base or top in melted chocolate.
- Almond addition: Press a whole almond into the base before baking.
- Citrus flavor: Add orange or lemon zest to the mixture.
- Spiced twist: Mix in a pinch of ground ginger or cardamom.
- Tropical version: Add a few chopped dried pineapple pieces.
Best Practices to Store Mary Berry Coconut Pyramids
- Airtight container: Store in a cool, dry place for up to 5 days.
- Refrigerate for longer storage: Keeps them fresh for up to a week.
- Freeze for later: Freeze in an airtight container for up to 3 months.
Best Practices to Reheat Mary Berry Coconut Pyramids
- Oven method: Reheat at 150°C (300°F) for 5 minutes to refresh.
- Microwave option: Heat for 10–15 seconds for a quick warm-up.
How Can I Make Mary Berry Coconut Pyramids Healthier?
- Reduce the sugar by 20–30%.
- Use unsweetened desiccated coconut.
- Replace some sugar with a natural sweetener like honey.
Nutrition Value (per serving)
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 14g
Final Words
Mary Berry’s Coconut Pyramids are a simple, sweet treat that’s perfect for any occasion. With minimal ingredients and a quick preparation time, they’re a great recipe to make with kids or when you’re short on time. Try them today for a bite of coconutty delight!
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Mary Berry Coconut Pyramids
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 10
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Coconut Pyramids are small, pyramid-shaped coconut cookies made with just a few ingredients. The desiccated coconut gives them a chewy texture, while sugar and egg whites create a sweet and light base. These little pyramids are crisp on the outside and soft on the inside, making them an irresistible treat.
Ingredients
- Desiccated coconut – 200g, the main ingredient for texture and flavor.
- Caster sugar – 100g, for sweetness.
- Egg whites – 2 large, act as a binding agent.
- Vanilla extract – 1 teaspoon, adds a touch of flavor (optional).
- Butter – For greasing the baking tray.
Instructions
Step 1: Prepare the Baking Tray
- Preheat your oven to 180°C (350°F).
- Grease a baking tray with butter or line it with parchment paper.
Step 2: Mix the Ingredients
- In a mixing bowl, combine the desiccated coconut and caster sugar.
- Add the egg whites and vanilla extract (if using).
- Mix well until the ingredients form a sticky dough.
Step 3: Shape the Pyramids
- Take a small portion of the mixture and shape it into a pyramid using your hands.
- Repeat until all the mixture is used, placing the pyramids on the prepared baking tray, spaced slightly apart.
Step 4: Bake the Pyramids
- Bake in the preheated oven for 12–15 minutes, or until the pyramids are golden brown on the edges.
Step 5: Cool and Serve
- Allow the pyramids to cool on the baking tray for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
