Golden Coconut Pyramids Recipes

COCONUT PYRAMIDS

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
• Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.
• Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
• Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.

SOFT AND CHEWY COCONUT PYRAMIDS

Steps:

• Preheat the oven to 170/fan150/325/gas 3.
• Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
• Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
• Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
• Once completely cool, they can be stored in an air-tight tub for up to 4 days.

GOLDEN COCONUT PYRAMIDS

Steps:

• Pre-heat oven to 180c. Grease a baking tray Beat eggs well. Stir in coconut and sugar.
• Leave to stand for 20 min.
• Dip hands in cold water, shape mixture into pyramids.
• Place on a baking tray
• Put in oven for 25-30min. Remove from tray and cool on a wire rack.

GOLDEN COCONUT MACAROONS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
• In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded teaspoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

GOLDEN COCONUT ALMOND MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
• In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
• Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.