This is a delicious and simple recipe I've learned years ago. It's always fun to make and comes in handy when the egg whites are left over from other desserts!

  • 1 cup coconut, shredded
  • ½ cup sugar
  • 2 egg whites
  • 24 cloves, optional

Preheat the oven to 350 degrees Fahrenheit.
In a bowl mix together the coconut and the sugar.
Add to this the egg whites.
Mix until well combined.
Place some waxed paper on a cookie tray.
Form the pyramids by first making a ball of about 1/2 inch in diameter, then pressing with your thumb and forefinger on one side to for the tip while pressing the bottom to make a flat base.
If using the cloves simply stick one on the very tip of the pyramids.
Bake for about 20 minutes or until the tip becomes golden brown and the pyramids are firm to the touch.
Cool on wire rack.

You might prefer to remove the cloves before eating for they're rather spicy on they're own, but I assure you, the flavor they leave behind is totally worth it!

Servings/Yield

 
About 24 pyramids