Chocolate Covered Coconut Pyramids

These were an absolute hit with the mums at playgroup this afternoon.  Ordinary Coconut Pyramids covered in melted milk chocolate and drizzled with melted white chocolate.


  • 2 Eggs
  • 230g Dessicated Coconut
  • 150g Caster Sugar
  • 325g Milk Chocolate
  • 50g White Chocolate

Beat the eggs thoroughly.

Add the Caster Sugar and Dessicated Coconut to the eggs.

Mix the eggs, sugar and coconut thoroughly, and leave for 20 minutes.  Meanwhile pre-heat the oven to 170degrees.

Shape the mixture using an egg cup dipped in cold water, and put on a lined baking tray. The water helps to stop the mixture sticking to the egg cup.  I didn’t fill the egg cups completely, and they turned out to be a perfect size.  I think that completely filling the egg cups would have made them too big.

For slightly smaller “pyramids”, you can also use a tablespoon sized measuring spoon.

Bake for approximately 18 minutes at 170degrees, turning halfway to get them an evenly golden brown colour.

As soon as they are out of the oven, place on a wire rack to cool down.  Once they have cooled they are ready for covering in melted chocolate.

Melt the milk chocolate gently in the microwave, or using a double boiler.

Allow the chocolate to cool a little, and then dip the coconut pyramids in the melted chocolate, removing them with a fork (I used a carving fork!), tapping the fork gently to remove the excess chocolate, before placing back on the wire rack.

When they have all been coated with the milk chocolate, melt the white chocolate, and drizzle over using a teaspoon.

Let the chocolate set (you might need to put them in the fridge for this), removing from the wire rack when set.

Place in cake cases to serve.


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