An Egyptian Cookie?

While we all know that there are pyramids in Egypt, I have abolutely no idea if coconut is used in Egyptian cooking. I do know that coconut baked in the shape of pyramids tastes bloody good. The only downside to this recipe is that it yields a smaller number of cookies than my other recipes. I’ve successfully managed to hide these from the ponytails and my husband. Fingers are crossed that it stays that way!

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SONY DSC

SONY DSC

Coconut Pyramids

Recipe from Martha Stewart Holiday Cookies Magazine 2001

  • ½ cup sugar
  • 4 cups sweetened shredded coconut
  • 3 large egg whites
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • Pinch table salt
  • 2 tbsp unsalted butter, melted
  • 4 oz semisweet chocolate
  • ½ tsp solid vegetable shortening

Preheat oven to 350°. Line a baking sheet with parchment paper. In a large bowl, using your hands, mix together sugar, coconut, egg whites and salt. Add butter and extracts, and combine well. Refridgerate at least 1 hour.

Moisten palms of hands with cold water. Roll 1 tbsp 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 bench scraper, flatten one side at a time to form a three-sided pyramid. Keep turning pyramid onto another side, and repeat process until sides are even and all edges are straight.

Place pyramids on the prepared baking sheet, about 1 inch apart bake until edges are golden brown about 15 minutes rotating halfway through. Transfer baking sheet to wire rack to cool completely.

Place chocolate and shortening in a small heat-proof bowl or the top of a double boiler set over a pan of simmering water; stir occasionally until melted. Dip to ½ inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet; let chocolate harden.