Prepare 2 trays and line the trays
with rice pepper. Beat eggs until light and frothy. Stir in coconut and sugar. Shape into 20 pyramids with damp
hands. Stand 10 on each tray. Bake until pale gold in oven 350F, Gas
4. Allow 25 to 30 minutes and reverse
position of trays half way through baking. Leave on trays for 5 minutes then
carefully remove Pyramids, trimming away rice paper round each. Cool on a wire rack then store in an
airtight container when cold.
Made with whole eggs instead of whites,
these are temptingly golden biscuits with slightly soft middles.
