In these uncertain times, I’ve decided to repost a recipe from several years ago Not only are these easy but they can serve as a fun project with the kids. Coconut Pyramids are delicious treats that remind us of the Israelites’ exodus from Egypt. These were originally introduced to me by a beloved family member when I visited her in England. She told me that she made them every Passover. In order to recreate her recipe, I took my “Awesome Coconut Macaroons” and changed them into cute little pyramids! If you want to drizzle/dip with chocolate, or hazelnut spread, check out the tip section below.
Be well and stay safe. Have a Happy Passover!
3 egg whites, beaten until peaks form
1 Tbls. sugar
1 tsp. vanilla
3 cups sweetened coconut
- Preheat oven to 300° F; line baking sheet with parchment paper
- While egg whites are almost beaten, add sugar and vanilla and continue beating until peaks are formed. Do not over beat.
- Fold in coconut and mix; lightly spray a shot glass with cooking spray and fill the glass (approximately 2 Tbls.); invert glass on baking sheet releasing the coconut mound; wet fingers with a few drops of water and shape into a pyramid (triangular shape); bake 30 minutes or until golden brown. Remove from oven and cool.
- Can be dipped in melted semi-sweet chocolate. Melt ½ cup semi-sweet chips in microwave until melted on 75% power for 1 minute. When cool, take back of tablespoon, dip in chocolate and spread on bottom of pyramids; chill in refrigerator.
- Can also drizzle with hazelnut spread; take 2 heaping teaspoons of hazelnut spread and place in bowl; add two tablespoons of water and stir until thinned. Should be consistency of melted chocolate. Place in Ziploc bag, pushing to lower corner; make a small cut at tip and then drizzle over macaroons by squeezing bag; chill in refrigerator.
- Combine the two steps above, very delicious!!