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.

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8 Comments on “An Egyptian Cookie?”

  1. Eva Taylor says:

    OK, I know I’ve said this before Barb, but THIS ONE is my all time flavourite cookie! It sounds you could use a mold to shape them, doing each by hand seems extremely laborious.

  2. […] she baked from her well loved Better Home New Cook Book. And then of course, there is Barb’s Coconut Pyramids at Profiteroles and Ponytails which are just so darn adorable. And pop by Jessica’s site […]

  3. Charles says:

    Oh these look so good – the chocolate top is quite literally the icing on the cake 😀 My friend made something similar recently with some leftover eggnog too, although they were a bit mis-shapen and definitely had no chocolate top.

    • Mmmmmm eggnog. I’m sure there is so much you could do with it — but I never seem to have any left over. Starbucks makes a great Eggnog Latte and as a result I now put eggnog in my coffee at home every morning….until I run out (which will hopefully happen soon so that I won’t outgrow my clothes!)

  4. Kristy says:

    Good to know I’m not the only one that hides desserts. 😉

  5. You are definitely not alone there!

  6. […] favourite cookie. Rhonda requests the Rolo Cookie every year. A big fan of coconut, Maria hides the Coconut Pyramids from her partner. Harry will only eat my Checkerboard Cookies, which always stir a debate on how […]


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