Golden Coconut Pyramids Food

COCONUT PYRAMIDS RECIPE

Steps:

• Whisk the egg white until it forms stiff peaks. Gradually whisk in the caster sugar, until glossy. Fold in the desiccated coconut.
• Divide the mixture into 15 small cone shapes - you can use an egg cup to do this. Place on a lined baking sheet and bake in the centre of a preheated oven at 160°C (320°F, gas mark 3) for 8-10 mins or until light golden in colour.
• Remove from the oven and leave to cool on a wire rack. The coconut pyramids may be stored in an airtight container for up to three days.

COCONUT PYRAMIDS

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
• Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.
• Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
• Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.