Coconut Pyramids
Coconut pyramids are crispy, sweet confections with toasted coconut flavors, perfect for coconut lovers and parties. They are easy to make and visually appealing.
Ingredients
Instructions
- Separate the egg yolks and set aside for later.
- In a large bowl, mix the flaked coconut, sugar, and egg whites until fairly stiff.
- Use a small egg cup to press the mixture into pyramid shapes.
- Turn out the pyramids onto a baking pan and continue until all the mixture is used.
- Beat the egg yolks and gently baste them on top of each pyramid.
- Bake at 250° to 300°F until slightly brown.
Tips & Substitutions
For best results, use fresh flaked coconut for a more intense flavor. If you prefer a lighter texture, consider using egg whites from pasteurized liquid eggs. To add a twist, try mixing in a teaspoon of vanilla extract or almond extract for added depth. Ensure the mixture is pressed firmly into the egg cups to maintain the pyramid shape during baking.
Serving Suggestions
These Coconut Pyramids are delightful on their own but can also be served alongside a dollop of whipped cream or a drizzle of chocolate sauce for an indulgent treat. They pair wonderfully with a cup of coffee or tea, making them perfect for afternoon gatherings. Consider serving them with a slice of 'Luck Of The Irish' Bread for a festive touch.
Storage & Reheating
Store leftover Coconut Pyramids in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, which can extend their freshness for about a week. To reheat, simply warm them in a low oven for a few minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pyramids contains roughly 711 calories, with 10g protein, 116g carbohydrates, and 26g fat. It is a good source of protein (19% of the Daily Value), calcium (19% of the Daily Value), and iron (18% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened flaked coconut, but it will alter the overall sweetness of the Coconut Pyramids. If you opt for sweetened coconut, you may want to reduce the amount of sugar in the recipe to balance the flavors.
What can I use instead of eggs for a vegan version?
To make a vegan version of Coconut Pyramids, you can use aquafaba, which is the liquid from canned chickpeas. Use about 3 tablespoons of aquafaba to replace 1 egg white. This will help achieve a similar texture while keeping the dish plant-based.
How can I tell when the pyramids are done baking?
The Coconut Pyramids are done when they turn a light golden brown on top. Keep an eye on them as they bake, as the low temperature can make it hard to judge doneness. A gentle touch will reveal if they are firm to the touch, indicating they are ready to come out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).