Soft And Chewy Coconut Pyramids Recipes

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

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.

CHEWY COCONUT MACAROONS

Steps:

• In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

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.

COCONUT PYRAMIDS RECIPE

Steps:

• Whisk the egg white until it forms stiff peaks. Gradually whisk in the caster sugar, until glossy. Fold in the desiccated coconut.
• Divide the mixture into 15 small cone shapes - you can use an egg cup to do this. Place on a lined baking sheet and bake in the centre of a preheated oven at 160°C (320°F, gas mark 3) for 8-10 mins or until light golden in colour.
• Remove from the oven and leave to cool on a wire rack. The coconut pyramids may be stored in an airtight container for up to three days.