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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 10
- Category: Dessert
- Method: Baking
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-coconut-pyramids/