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Coconut Pyramids

Ingredients Quantity
Desiccated coconut 250 gm
Caster sugar 250 gm
Egg white 150 gm
Melted butter 1 tbsp
Vanilla essence 5 gm
Glazed cherries To garnish
Vegetable oil/ baking spray To grease the tray


  1. Preheat the oven to 180˚C.
  2. Grease a large baking sheet with a little vegetable oil.
  3. Put all the ingredients into the bowl, mix them together and place on the double boiler and cook for 5 minutes, continuously stirring, till the mixture gets warm.
  4. Remove the bowl from the double boiler and take spoonfuls of mixture, roll into balls using the palms of your hands and place on the baking sheet and continue to do so until the mixture is over.
  5. Shape each ball into pyramids by pressing the top into a point, with your fingers and flattening the base a little.
  6. Bake for 12-15 minutes on the low shelf. The tips should turn golden and the pyramids should be firm to touch, yet soft on the inside.
  7. Slide a palette knife underneath the pyramids to loosen them from the baking sheet and then transfer to a wire rack to cool down.
  8. Best served with Tea or Coffee.

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