Title: Coconut pyramids
 Categories: None
      Yield: 24 Servings
 
      2    Eggs
      4 oz (125 g/ 1/2 cup) caster
           -(superfine) sugar
    1/2    Lemon, juice and rind of
      8 oz (225 g/ 3 cups) fine,
           -unsweetened desiccated
           -(dried and shredded)
           -coconut
 
  Makes about 24. Keeps 1 week at room temperature in an airtight
  container. Freeze 3 months.
  
  These should be slightly moist inside, crunchy on the outside. If the
  mixture seems too soft to hold its shape, stir in a little more
  coconut.
  
  Beat the eggs and sugar until creamy, then stir in the lemon juice,
  rind and coconut. Form into pyramids using an egg cup moistened
  inside with cold water to prevent sticking. Bake at Gas No. 5 (375 F/
  190 C) for 18-20 minutes, until tinged with golden brown. Don't
  overcook!
  
  From: The New Complete International Jewish Cookbook (Passover
  section) by Evelyn Rose