Last updated 6/12/2012 1:17:07 AM. Recipe ID 47345. Report a problem with this recipe.
Title: Coconut pyramids
Yield: 24 Servings
4 oz (125 g/ 1/2 cup) caster
1/2 Lemon, juice and rind of
8 oz (225 g/ 3 cups) fine,
-(dried and shredded)
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
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
From: The New Complete International Jewish Cookbook (Passover
section) by Evelyn Rose
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