These Coconut Pyramids are a simple and delicious treat, perfect for coconut lovers! Made with just desiccated coconut, sugar, and eggs, they bake into light, chewy bites with a golden crust. Topped with a glacé cherry, they bring a nostalgic touch to teatime or homemade gifting. Quick, easy, and full of sweet coconut flavour!
Ingredients Needed:
- 225g (8oz) desiccated coconut
- 100g (4oz) caster sugar
- 2 large eggs, beaten
- 6 glacé cherries, halved, for decorating
How To Make Coconut Pyramids:
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Line two baking trays with baking parchment.
- Mix the ingredients: In a bowl, stir together the desiccated coconut and caster sugar. Gradually add the beaten eggs and mix until the ingredients bind together.
- Shape the pyramids: Dip a dariole mould or eggcup in cold water, then drain. Fill it with the coconut mixture, pressing it down lightly. Carefully turn the moulded mixture out onto the prepared baking tray. Repeat with the remaining mixture.
- Bake the pyramids: Place the trays in the preheated oven and bake for about 20 minutes or until lightly golden.
- Cool and decorate: Transfer the baked pyramids to a wire rack. Place a halved glacé cherry on top of each while still slightly warm, then leave to cool completely.
Recipe Tips
- Use the right amount of egg: Add just enough to bind the mixture—too much can make it too wet to hold its shape.
- Keep your hands and mould damp: Dipping the mould or eggcup in cold water helps the mixture release easily.
- Don’t overbake: Remove them once they turn a light golden colour to keep the inside soft and chewy.
- Let them cool fully before handling: This helps them firm up and hold their shape.
How To Store Leftovers
At Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Place in a freezer-safe container with layers of parchment paper between them. Freeze for up to 2 months. Thaw at room temperature before serving.
Try More Recipes:
- Mary Berry Coconut Macaroons
- Mary Berry Coconut Meringue Slices
- Mary Berry Raspberry and Coconut Cake
Mary Berry Coconut Pyramids
Course: DessertsCuisine: BritishDifficulty: Easy12
servings10
minutes20
minutes220
kcalThese Coconut Pyramids are a simple and delicious treat, perfect for coconut lovers! Made with just desiccated coconut, sugar, and eggs, they bake into light, chewy bites with a golden crust. Topped with a glacé cherry, they bring a nostalgic touch to teatime or homemade gifting. Quick, easy, and full of sweet coconut flavour!
Ingredients
225g (8oz) desiccated coconut
100g (4oz) caster sugar
2 large eggs, beaten
6 glacé cherries, halved, for decorating
Directions
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Line two baking trays with baking parchment.
- Mix the ingredients: In a bowl, stir together the desiccated coconut and caster sugar. Gradually add the beaten eggs and mix until the ingredients bind together.
- Shape the pyramids: Dip a dariole mould or eggcup in cold water, then drain. Fill it with the coconut mixture, pressing it down lightly. Carefully turn the moulded mixture out onto the prepared baking tray. Repeat with the remaining mixture.
- Bake the pyramids: Place the trays in the preheated oven and bake for about 20 minutes or until lightly golden.
- Cool and decorate: Transfer the baked pyramids to a wire rack. Place a halved glacé cherry on top of each while still slightly warm, then leave to cool completely.
Notes
- Use the right amount of egg: Add just enough to bind the mixture—too much can make it too wet to hold its shape.
- Keep your hands and mould damp: Dipping the mould or eggcup in cold water helps the mixture release easily.
- Don’t overbake: Remove them once they turn a light golden colour to keep the inside soft and chewy.
- Let them cool fully before handling: This helps them firm up and hold their shape.