I was in the Brownies when I was a kid and one of my favourite activities was when we did some baking. Although we had our pack meetings in the local cavernous, cold village hall we did our baking at our Brown Owl’s house which was terribly convenient for me because the Brown Owl in question happened to be my Mum.
One of the recipes she used to make with us was coconut pyramids, a really easy bake which produces lovely little sweet pyramids of toasted coconut that were guaranteed to stick in your teeth and have your tongue probing for wayward pieces of desiccated coconut for hours. Good times indeed.
These coconut pyramids are a great option for those who are looking to make a low FODMAP sweetie because as long as you treat one pyramid as a single serving they remain low FODMAP. I won’t be held responsible if you can’t resist indulging in more than one, but I wouldn’t blame you.
You can serve these coconut pyramids simply as they are, but I like them with a coating of dark chocolate. I intended to top my coconut pyramids with a dark chocolate capstone, but I got carried away with the application of chocolate and ended up making them fully encased in chocolate instead, with an edible gold glitter capstone. I regret nothing.
200g desiccated coconut
100g dark chocolate
Preheat your oven to 190C/170C Fan/375F/Gas mark 5.
Lay greaseproof paper out onto a large baking tray.
Crack your eggs into a jug and using an electric whisk, whisk until they are fluffy.
Add the sugar and whisk until the mixture turns pale. (This is caused by the sugar partially dissolving which helps prevent the coconut pyramids from being granular.)
Add the coconut and mix together.
Take small handfuls of mixture and form them into little pyramids before placing them on the greaseproofed baking tray.
Once you’ve formed all of your pyramids bake them for 12-15 mins or until they are golden brown.
Leave to cool and then melt your dark chocolate and coat the pyramids. Leave until the chocolate has set before eating.