Cookie Exchange Countdown: Coconut Pyramids

Today is the day for the cookie exchange! I made my final cookie to bake and it was grand!  My December 3, 2011 post showed the cover of Martha Stewart Holiday Cookies (circa 2001). The top cookie on the heap is the one I chose as my challenge to bake. It reminded me of a Christmas tree. It was frustrating to figure out how to form the pyramid, but with practice, it turned out to be a fun cookie to make.

Coconut Pyramids

Makes 45 cookies

 1 ¾ C sugar

5 ¼ C unsweetened shredded desiccated coconut

7 egg whites

Pinch table salt

2 TBSP unsalted, melted butter

1 tsp almond extract

1 tsp vanilla extract

4 oz semisweet chocolate

½ tsp vegetable shortening

  • Preheat oven to 350 degrees. 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. Refrigerate at least one hour.
  • Moisten palm of hands with cold water. Roll 1 TBSP of the coconut mixtures in palms, squeezing tightly together 2-3 times to form a compact ball. Place ball on a clean surface, and using a pastry or bench scraper, flatten one side at a time to form a three=sided pyramid. Keep turning the pyramid onto another side, and repeat process until all 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 the top ½ inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet; let chocolate harden.

Sweetened coconut variation: substitute ½ C sugar, 4C sweetened angel-flake coconut, 3 large egg whites, ½ tsp almond extract and ½ tsp vanilla extract. Follow procedure above using same amounts for other ingredients. 

Dough may be made up to one week in advance and refrigerated until ready to use.

Patty’s Points:

1. I made the cookies in two separate batches: sweetened and unsweetened coconut. The unsweetened coconut variation was easier to work with and to form the pyramids. I think the fine shred of the coconut made all the difference.

2. Believe it or not, with practice, making the form of the pyramid was not that difficult.  I believe it really had to do with having the right ingredients and the right tools. I never owned a pastry/bench scraper until making these cookies. What a fabulous and useful kitchen tool!

3. My husband took the first batches of cookies to his work potluck. The leftover cookies lingered on after the lunch into the department kitchen. The next day he went in to pick up his container and on the white board was written “Best Macaroons Ever!” Wow! The funny part of this was my husband wasn’t sure what a macaroon was. He did a internet search to make sure it was my cookies.  Ha ha!

I’ll be posting pictures of the cookie exchange later. As a teaser I can tell you that there were some great variation of cookies I had never seen before.  Lots of fun!

6 thoughts on “Cookie Exchange Countdown: Coconut Pyramids

  1. I think I’m done baking for the rest of the Christmas season. Now it’s time for me to decorate for Christmas. I can’t cook and clean at the same time 🙂


  2. These coconut pyramids look amazing, Patty. What an interesting idea, and how tasty they look.
    My mum makes a great coconut pie but it’s not so simple to share it – these would be a great alternative.
    Love the idea of the cookie exchange, too!


  3. They are fabulous cookies! Coconut pie sounds interesting. Is it a family secret recipe? Thanks for dropping by and Happy New Year!


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