225 gr/8 oz/1 cup desiccated (dry unsweetened shredded) coconut
115 gr/4 oz/generous 1/2 cup caster (superfine) sugar
2 egg whites
1 Preheat the oven to 190 C/375 F/Gas 5. Grease a large baking sheet with a little oil.
2 Mix together the desiccated coconut and sugar. Lightly whisk the egg whites. Fold enough egg white into the coconut to make a fairly firm mixture. You may not need quite allt the egg whites.
3 Form the mixture into pyramidsby taking a teaspoonful and rolling it first into ball. Flatten the base and press the top into a point. Arrange the pyramids on the baking sheet.
4 Bake for 12-15 minutes on a low shelf. The tips should begin to turn golden and the pyramids should be just firm, but still soft inside.
5 Slide a palette knife (metal spatula) underneath to loosen them. Leave to coo, then transfer to a wire rack.