Coconut pyramids

Small baked coconut-and-egg mounds, with optional glacé cherries.

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Method

3 clear steps

1
Preheat the oven to 180°C. Line a baking tray with baking parchment.
2
Mix the coconut and sugar, then stir in the beaten egg. Divide into six portions and shape each into a small pyramid on the tray. Add a glacé cherry to each if wanted.
3
Bake for 15–20 minutes, until pale golden and set through the middle. The egg-containing centers should reach 71°C. Let cool before lifting from the tray.

Fit page

General

Small baked coconut-and-egg mounds, with optional glacé cherries.

Loading kitchen…

3 clear steps

1
Preheat the oven to 180°C. Line a baking tray with baking parchment.
2
Mix the coconut and sugar, then stir in the beaten egg. Divide into six portions and shape each into a small pyramid on the tray. Add a glacé cherry to each if wanted.
3
Bake for 15–20 minutes, until pale golden and set through the middle. The egg-containing centers should reach 71°C. Let cool before lifting from the tray.

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