Coconut Pyramids
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Coconut Pyramids" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Coconut_Pyramids). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0.
Simple coconut macaroon-style pyramids made from desiccated coconut, sugar, and one egg, shaped by hand and topped with a glacé cherry. Quick, kid-friendly, and naturally gluten-free.
Why this complexity: .
Ingredients
- 100 g desiccated coconut
- 50 g caster sugar
- 1 egg
- About 6 glacé cherries (optional)
- A few drops pink food colouring (optional)
Method
- Preheat the oven to 180°C (350°F).
- Mix the caster sugar and desiccated coconut in a bowl.
- Beat the egg in another bowl.
- Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.
- Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).
- Lightly press a glacé cherry (if using) into the top of each pyramid.
- Bake for 15–20 minutes until pale golden-brown.
- Store for a few days in an airtight container.
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