Recipes
Coconut Pyramids
From: Shelley Bornstein
http://www.tashcakes.com/2013/03/cinnamon-balls-and-coconut-pyramids-for.html
Coconut Pyramids
- 2 eggs
- 125g/ 4oz caster sugar
- juice and zest of half a lemon
- 225g/ 8oz dessicated coconut
1) Preheat the oven to 190 degrees C/ Gas Mark 5 and line and grease a baking tray.
2) Beat the eggs and sugar until light, foamy and pale.
3) Stir in everything else.
4) Use an egg cup wetted with cold water to form the mixture into mounds, tip them out onto your hand, mould them a bit more as you like and arrange on the baking tray. (As with the cinnamon balls, keep a bowl of water handy so you can keep dipping into it.)
5) Bake for about 20mins- be careful not to let the tops burn (put an extra sheet of baking parchment over the top if they're browning too much but still need more time).
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