Coconut Pyramids

You've probably heard of coconut macaroons but not coconut pyramids….well, to be honest they're pretty much the same thing apart from the shape! Coconut pyramids are traditional to make at Passover due to the absence of flour in the recipe (which Jews don't eat during this holiday) and the shapes symbolise the pyramids in Egypt (relating to the historical story of Passover). Despite the traditional side of things, they're absolutely delicious, easy to make and everyone enjoys them…whether celebrating the holiday or not!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

The tops of my pyramids have burnt before the rest of them have cooked
Because of the shape of the pyramids, the thinner part at the top will cook faster. If they are burning, bake the pyramids at 5-10° less for a little mid longer.
My pyramids are falling apart when I try to shape them
The coconut mix is quite dry and so they do have a tendency to break apart rather than hold their shape. This may be because there wasn't enough egg white in the mix - if this is the case, you can add a mix of water to the mix and make sure you squeeze extra hard when shaping the pyramids
Can I add other flavours to them?
You can play around with the different zests of citrus fruit, for example use orange instead of lemon, however adding other ingredients such as chocolate or nuts will affect the consistency especially while they're baking. Best to add chocolate or other decorations after they're baked

Pyramids are the traditional shape for passover, however this is the same recipe for classic coconut macaroons. Use an ice cream scoop and create ball shapes from the coconut mix and bake them in the same way
If you have more of a sweet tooth, heat up some golden syrup until it's runny and brush over the pyramids for an extra sweetness and shine

Pyramids are the traditional shape for passover, however this is the same recipe for classic coconut macaroons. Use an ice cream scoop and create ball shapes from the coconut mix and bake them in the same way
If you have more of a sweet tooth, heat up some golden syrup until it's runny and brush over the pyramids for an extra sweetness and shine

Pyramids are the traditional shape for passover, however this is the same recipe for classic coconut macaroons. Use an ice cream scoop and create ball shapes from the coconut mix and bake them in the same way
If you have more of a sweet tooth, heat up some golden syrup until it's runny and brush over the pyramids for an extra sweetness and shine

Preheat the oven to 170°C/338°F with fan or 190°C/390°F no fan
In a large bowl, add in the coconut, sugar, egg whites, melted butter, cinnamon and lemon zest
Use a spatula to fold all the ingredients together until evenly combined
Line a baking tray with baking paper or a silicone mat
Fill a bowl with water and wet your hands
Take roughly 2 tbsp amount of the coconut mix and mould it in your hands to form a pyramid shape
Squeeze it as tight as possible to ensure it doesn't fall apart, then place it onto the baking tray
Repeat until all the mix has been used up and you have your pyramids lined on a tray
Bake for 15-18 minutes until the pyramids start turning golden brown
Remove from the oven and allow to cool completely
If wanting to add chocolate decorations, melt the chocolate in a heat proof bowl in the microwave or over a pan of hot water
Dip the bottom of the coconut pyramids into the chocolate, wipe the excess on the side of the bowl and return the pyramid to the tray
Place the tray in the fridge until the chocolate has set
Store at room temperature in an airtight container for up to one week

Preheat the oven to 170°C/338°F with fan or 190°C/390°F no fan
In a large bowl, add in the coconut, sugar, egg whites, melted butter, cinnamon and lemon zest
Use a spatula to fold all the ingredients together until evenly combined
Line a baking tray with baking paper or a silicone mat
Fill a bowl with water and wet your hands
Take roughly 2 tbsp amount of the coconut mix and mould it in your hands to form a pyramid shape
Squeeze it as tight as possible to ensure it doesn't fall apart, then place it onto the baking tray
Repeat until all the mix has been used up and you have your pyramids lined on a tray
Bake for 15-18 minutes until the pyramids start turning golden brown
Remove from the oven and allow to cool completely
If wanting to add chocolate decorations, melt the chocolate in a heat proof bowl in the microwave or over a pan of hot water
Dip the bottom of the coconut pyramids into the chocolate, wipe the excess on the side of the bowl and return the pyramid to the tray
Place the tray in the fridge until the chocolate has set
Store at room temperature in an airtight container for up to one week

The tops of my pyramids have burnt before the rest of them have cooked
Because of the shape of the pyramids, the thinner part at the top will cook faster. If they are burning, bake the pyramids at 5-10° less for a little mid longer.
My pyramids are falling apart when I try to shape them
The coconut mix is quite dry and so they do have a tendency to break apart rather than hold their shape. This may be because there wasn't enough egg white in the mix - if this is the case, you can add a mix of water to the mix and make sure you squeeze extra hard when shaping the pyramids
Can I add other flavours to them?
You can play around with the different zests of citrus fruit, for example use orange instead of lemon, however adding other ingredients such as chocolate or nuts will affect the consistency especially while they're baking. Best to add chocolate or other decorations after they're baked

The tops of my pyramids have burnt before the rest of them have cooked
Because of the shape of the pyramids, the thinner part at the top will cook faster. If they are burning, bake the pyramids at 5-10° less for a little mid longer.
My pyramids are falling apart when I try to shape them
The coconut mix is quite dry and so they do have a tendency to break apart rather than hold their shape. This may be because there wasn't enough egg white in the mix - if this is the case, you can add a mix of water to the mix and make sure you squeeze extra hard when shaping the pyramids
Can I add other flavours to them?
You can play around with the different zests of citrus fruit, for example use orange instead of lemon, however adding other ingredients such as chocolate or nuts will affect the consistency especially while they're baking. Best to add chocolate or other decorations after they're baked