Coconut Pyramids

I love cookies that form interesting shapes. So when I received this cookie recipe from a friend's mom (thanks Mrs. Jarossy!), I was totally intrigued by the look of these miniature pyramid cookies. How cool!

These are a new interpretation of classic macaroons. They take more time to shape than simply dumping a mound of coconut onto cookie sheets, but for presentation purposes these are much more elegant. Serve these at a Egyptian-themed party or make them with your kids after you've been to the King Tut exhibit.

A few hints on shaping these cookies. The original recipe shaped the cookies into 3 sided pyramids. I found that more difficult than making a 4 sided pyramid. I suggest you try both and see which you like better. I tried several different spatulas to shape the cookies. A larger, very rigid plastic spatula worked best. A regular spatula seemed too pliable. I held the sides of the cookie with my fingers and placed the spatula on one side of the cookie and tilted it at a 45 degree angle. This worked best. You will likely need to go around the cookie several times before you get the shape looking like a pyramid.

Dipping the tops in chocolate seemed superfluous. I would forgo that step completely and get right down to the business of eating them. When I tried to dip more of the cookie in the chocolate, they fell apart or looked like a chocolate blob. Yes, definitely skip the chocolate.

Coconut Pyramids

1 3/4 cups sugar
5 1/4 cups unsweetened, shredded coconut
7 large egg whites
Pinch of salt
2 tablespoons unsalted butter, melted
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate
1/2 teaspoon pure vegetable shortening

Line a baking sheet with parchment paper. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.

Heat oven to 350 degrees.

Moisten palms with cold water. Roll 1 tablespoon of coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a 4-sided pyramid shape.

Place pyramids onto prepared baking sheet, about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave the baking sheet on a wire rack to cool completely. As the cookies cool, with your fingers, gently reshape any that have lost the point on the tops.

Place chocolate and shortening in a small heatproof bowl, and set pan over another pan of simmering water. Stir occasionally until melted. Do not let water come in contact with the chocolate (even a drop!). Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped cookie on baking sheet and allow chocolate to harden.

Store in an airtight container at room temperature for up to 5 days.

Yield: approximately 45 cookies