Coconut Pyramids

Jewish Cookery, p. 417

Dessicated coconut ½ lb.

Caster sugar 5 oz.

2 eggs

Mix all ingredients thoroughly and with hands dipped in cold water form into pyramids. 

Coconut smoosh! 

Into the inferno!

Bake on a greased tin in a moderate oven (375F, Regulo No. 4) till lightly browned. 

I had to take them out of the oven a smidge early because we had guests waiting to eat them, but I think they were still presentable.

Served up with one of Matt's Jello Shot Strawberries!

My Rating: 4/5 "I heart coconut, and this is a nice little coconut treat. It's very rich, so don't expect to be popping these like candy, but it's a nice little sweet note to end any meal!"