Mary Berry Coconut Pyramids

I made these on a whim one rainy afternoon—partly because I had a bag of desiccated coconut lurking in the cupboard, and partly because they reminded me of the sort of bake you’d spot on a school fête table next to the fairy cakes and jam tarts.

They’re wonderfully old-fashioned in the best way. Crisp-edged, chewy in the middle, and crowned with a jaunty glacé cherry, they’re the sort of thing your nan might’ve made—and they hold up beautifully today.

The first time, I got a bit heavy-handed with the egg and ended up with coconut puddles rather than pyramids. But once I nailed the ratio, they held their shape perfectly and practically bounced off the baking parchment.

Let me walk you through how to get them just right.

What Makes This Recipe Special

• Just four ingredients – No flour, no faff, no fuss.
• Bakes in 20 minutes – Quicker than a batch of cookies.
• Textural joy – Crisp crust, squidgy centre, sweet cherry top.
• Proper nostalgia – They taste like something out of a 1970s teatime tin (in a good way).

No mixer, no fancy kit—just a bowl, spoon, and something to shape them with.

Ingredients + Why They Matter

• Desiccated Coconut – The star of the show. It needs to be fresh (yes, coconut can go stale), or you’ll get a dry result.
• Caster Sugar – Dissolves evenly, helping create that golden crust.
• Eggs – Binding agent. Two large eggs are usually just right, but start slow—you might not need it all.
• Glacé Cherries – A sweet, sticky crown. Optional, but they add a lovely retro charm.

Making It Yours (Without Ruining It)

• Try lemon zest – A teaspoon adds a citrusy edge to cut through the sweetness.
• Dip the base in chocolate – Once cooled, dunk the bottom in melted dark chocolate and let it set for a more decadent version (I’ve tried it—it’s dangerously good).
• No cherries? Swap for a dot of jam or a single almond on top.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pyramids spread too much	Too much egg made mix too wet	Add egg slowly—just enough to bind
Mixture stuck in mould	Didn’t dampen the mould	Dip mould in cold water between uses
Dry and crumbly texture	Overbaked or coconut too old	Use fresh coconut and pull them when golden
Cracked or misshaped	Pressed too hard when shaping	Light pressure is best—don’t pack them too tight

How to Make Mary Berry’s Coconut Pyramids

1. Preheat oven to 180°C / fan 160°C / gas 4. Line two baking trays with parchment.
2. Mix ingredients: In a large bowl, stir together coconut and sugar. Gradually mix in beaten eggs until it just holds together.
3. Shape: Dampen a dariole mould or eggcup with cold water. Fill with mixture, press gently, and release onto tray. Repeat.
4. Bake: Place in the oven for 20 minutes or until lightly golden.
5. Decorate: While still warm, press half a glacé cherry onto the top of each pyramid. Leave to cool completely on a wire rack.

Tips from My Kitchen

• I keep a mug of water nearby and dip my fingers between shaping—stops the mixture sticking.
• If you don’t have a mould, just shape rough pyramids by hand. Rustic is part of the charm.
• For extra hold, chill shaped pyramids for 10 minutes before baking.

Storage + Serving

• Room Temp: Airtight container for up to 5 days.
• Freezer: Freeze in layers with parchment between for up to 2 months. Thaw at room temperature.

Lovely with a cup of tea, packed into lunchboxes, or boxed up as a little homemade gift.

FREQUENTLY ASKED QUESTIONS

Q: Can I use sweetened coconut flakes instead of desiccated?
A: Not ideal. They’re chunkier and contain more moisture, which can make the mix sloppy and uneven.

Q: My mix won’t hold its shape—what’s wrong?
A: It’s likely too dry. Add a teaspoon of beaten egg at a time until it just binds—no more.

Q: Can I make them smaller for bite-sized versions?
A: Definitely—just reduce the baking time by 3–5 minutes and watch for golden edges.

Q: Do I need to refrigerate the mix before baking?
A: Not usually, but if your kitchen’s warm or the mix is very soft, a quick chill can help them keep their shape.

Q: What’s the best way to shape them without a mould?
A: Use damp hands and press into pyramid-ish mounds—no one will mind if they’re a bit wonky.

Try More Recipes:

• Mary Berry Coconut Macaroons
• Mary Berry Coconut Meringue Slices
• Mary Berry Raspberry and Coconut Cake