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!
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.