If you have noticed already, I LOVE <3 coconut! Love, love LOVE IT! I love it so much that I named one of my brands, COCOVADO, after them! I go super heavy on the coconut in my easy homemade granola recipe. The next time I make them, I’ll be adding in coconut extract as opposed to vanilla. THAT’S how much I LOVE COCONUT! Fast forward to the evening of September 1, 2017. I was looking for a late-night snack that was sweet and coco-nutty (is that even a word?!). Enter coconut pyramids! My Dad brought back these awesome coconut cookies from Israel. They were light, crispy and water thin. I wanted to recreate something like this. Being in a baking mood, I decided to scour the internet for recipes and see what I could cook up.
I found several recipes for coconut pyramids online, however, I wasn’t a fan of the added sugar. There was some unsweetened coconut left over from my granola recipe and I found a lone can of condensed milk in a cupboard. I opted out of adding sugar to this recipe as I find condensed milk to be SUPER sweet. This recipe is ready in no time at all… It’s something that you can make in less than 30 minutes, guaranteed. Try it out for your next midnight snack and let me know how it goes! For extra decadence, why don’t you try dipping them in melted dark chocolate ?
Coconut Pyramids: A Decadent Late Night Treat!
AuthorKrys, NaturallyCategoryRecipesDifficultyBeginner
Measure out coconut and condensed milk. Preheat your oven to 325° C. Place some parchment paper onto two baking sheets.
Mix coconut and condensed milk.
In a clean, dry bowl, beat the egg whites of two eggs till medium peaks form
Add egg whites to coconut and condensed milk mixture, a small portion at a time. (Truthfully, only 2/3 of the egg whites are needed. For a more cookie type of application, all the egg whites can be added)
Using either your hands, spoon or a melon scooper, scoop out your coconut mixture onto the baking sheet. It you made your mixture on the runny side, you will most likely end up with coconut cookies as opposed to pyramids.
Place baking sheets onto the middle and lower rack of your oven. They cook REALLY fast, so keep an eye on them!
Take them out of the oven when they become a light to medium golden brown color. Quickly remove them off of the parchment paper and put into an airtight container. This prevents them from sticking to the paper and potentially tearing. Serve with a nice hot beverage or if they turned out to be thin and light cookies, ice-cream!
Ingredients
Directions
Measure out coconut and condensed milk. Preheat your oven to 325° C. Place some parchment paper onto two baking sheets.
Mix coconut and condensed milk.
In a clean, dry bowl, beat the egg whites of two eggs till medium peaks form
Add egg whites to coconut and condensed milk mixture, a small portion at a time. (Truthfully, only 2/3 of the egg whites are needed. For a more cookie type of application, all the egg whites can be added)
Using either your hands, spoon or a melon scooper, scoop out your coconut mixture onto the baking sheet. It you made your mixture on the runny side, you will most likely end up with coconut cookies as opposed to pyramids.
Place baking sheets onto the middle and lower rack of your oven. They cook REALLY fast, so keep an eye on them!
Take them out of the oven when they become a light to medium golden brown color. Quickly remove them off of the parchment paper and put into an airtight container. This prevents them from sticking to the paper and potentially tearing. Serve with a nice hot beverage or if they turned out to be thin and light cookies, ice-cream!
