Mary Berry Coconut Pyramids Food

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

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.