Consuming Passions - Worldwide Events Managers

Old-fashioned coconut pyramids

Serves: 8 to 10

Notes

With an acknowledgment to my mother and before her, Mrs Isabella Beeton, perhaps Britain’s most influential cookery writer, published 150 years ago.

Ingredients

• 300g caster sugar
• 3 large eggs
• 200g shredded coconut

Method

Pre-heat oven to 150C. Put a sheet of non-stick baking paper on a baking tray. Beat the eggs until light and frothy. Add the sugar while still beating, a little at a time. Fold in the coconut. Take a couple of tablespoons of the mixture and roll in the palms of the hands. Shape into a pyramid, place on baking paper. Repeat until all mixture is used. Bake until just brown (about 15 minutes).