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Mary Berry Coconut Pyramids

Mary Berry Coconut Pyramids
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Mary Berry Coconut Pyramids are small coconut bakes shaped into neat peaks and baked until just golden. Once cooled, the base is dipped in melted chocolate, adding richness and contrast. The focus is on texture—chewy coconut inside, lightly crisp edges, and a firm chocolate base.

Ingredients

  • Desiccated coconut: 200 g

  • Caster sugar: 150 g

  • Egg whites: 2 large

  • Vanilla extract: 1 teaspoon

  • Dark or milk chocolate: 150 g (for the base)

Instructions

  • Preheat the oven – Heat the oven to 180°C (160°C fan) and line a baking tray with parchment.

  • Mix dry ingredients – Combine the desiccated coconut and caster sugar in a bowl.

  • Add egg whites – Stir in the egg whites and vanilla until the mixture is evenly combined and slightly sticky.

  • Shape the pyramids – Spoon small mounds onto the tray and gently shape into peaks using damp fingers.

  • Bake until set – Bake for 12–15 minutes until lightly golden at the edges.

  • Cool completely – Leave the pyramids on the tray until fully cooled and firm.

  • Melt the chocolate – Melt the chocolate gently over a pan of simmering water or in short microwave bursts.

  • Finish the bases – Dip the base of each pyramid into the melted chocolate and place back on parchment to set.

Find it online: https://maryberrycooks.co.uk/mary-berry-coconut-pyramids/