Today something yummy and fine for gourmands and great admirers of desiccated coconut. This dish is golden and crunchy on top, and white, fine and fluffy on the inside. They taste fantastic with an afternoon cup of tea. You have to remember to keep the coconut pyramids in a closed box so that they don't dry out and become hard. I rarely have any cookies to put in the box though. They always disappear immediately after baking.

Ingredients:

250g desiccated coconut

60g of butter

150g of sugar

1 tablespoon of lemon juice

3 egg whites

1 tablespoon of starch

Heat the oven up to 180 C.

Put the butter and 100g of sugar into a small pot. Heat slowly and stir constantly until the sugar is dissolved. Add the desiccated coconuts and mix them in. Leave the mixture to cool down. Whisk the egg whites and when done add the rest of the sugar, the starch and lemon juice. Mix the eggs and desiccated coconuts in thoroughly. Cover a baking tray with baking paper and put apply the dough with a teaspoon. Keep the cookies separate. After 15 minutes of baking, the crispy coconut pyramids are ready.

Enjoy your meal!