Easy Mary Berry Coconut Pyramids – Chewy and Crisp

Mary Berry Coconut Pyramids

You know those days when you open the cupboard and stare, not really looking for anything in particular? That was me last Tuesday. There was a bag of desiccated coconut, half-used, from who knows when. I didn’t have much else on hand. No butter. Not even flour. But I did have eggs, sugar, and a vague memory of Mary Berry Coconut Pyramids Recipe. You know, the kind you used to see in those old baking shows where everything felt warm and gentle.

So I went for it. Threw it together, half-expecting it not to work. But it did. And it was honestly… brilliant. The outside had a nice crispness to it, while the inside was soft and chewy, a bit like a sweet cloud, so simple, yet satisfying, and in a way that was also a little nostalgic, which I wasn’t expecting at all.

Coconut Pyramids – Old School and Underrated

Before I go any further, let me just say: coconut pyramids are wildly underrated. They’re not trendy. They don’t have fancy toppings or complicated fillings. But they’ve got charm.

I recall these from school bake sales and also from a neighbor who always brought a tin of homemade goodies when she came over for tea. The texture was kind of peak-shaped—they were somewhat rustic, although in a nice, homemade sort of way. No frills. Just a sweet, chewy mouthful of coconut joy.

What Makes Mary Berry’s Coconut Pyramids Recipe So Good

Mary’s the queen of baking, let’s be honest. Her recipes usually just work. As far as complication goes, let’s not complicate things. There won’t be extraneous ingredients or 3-page-long instructions. Her coconut pyramid version uses the basic elements and allows the coconut to be the star—just like her classic in-demand bakes such as Mary Berry’s buttercream.

 Not too dry. Not claggy. It hits the sweet spot between cookie and cake, without being either.

Also, it’s surprisingly quick. You can have a tray ready from start to finish in under half an hour if you’re not messing about.

Mary Berry Coconut Pyramids Ingredients – Nothing Fancy

Here’s what I used (and I didn’t have to go out to buy a single thing):

  • Desiccated coconut – About 175g
  • Caster sugar – 150g
  • Egg whites – From two medium eggs
  • A pinch of salt
  • Vanilla extract – Just a little splash (optional)

That’s it. No flour. No butter. There’s no baking powder. You don’t even need a mixer if you are fine whisking by hand.

How I Made Them – The Way It Actually Happened

So, full transparency, I didn’t measure everything to the last gram. I eyeballed a bit.

Step 1: Preheat oven

I switched mine on to 160°C fan (or 180°C to be safe if your oven is a bit older). I got a baking tray and lined it with parchment paper. I say parchment paper because you are going to need it, unless, of course, you like scraping coconut off metal with a knife.

Step 2: Dry ingredients first

In the medium mixing bowl, I put the coconut and sugar, pinched in a bit of salt and stirred.

If you’re adding any zest or vanilla, now’s the time.

Step 3: Bake

Popped them into the oven. They took around 15–18 minutes. I checked at 14 just to be safe. You’re looking for lightly golden tips and firm-ish edges.

Step 4: Cool

I let them sit on the tray for a couple of minutes, and then transferred them onto a rack. They firmed up more as they cooled.

What to Watch Out For – A Few Tips

Alright, a few things I wish I’d known the first time:

  • Don’t over-whisk the egg whites. You don’t need peaks. Just a light froth will do.
  • Mix until it just holds together. If it’s too dry, add a teaspoon of egg white. If it’s too wet, toss in a bit more coconut.
  • Shape them tight. If they’re too loose, they’ll spread or crumble.
  • Watch your oven. They can go from golden to burnt real quick near the end.

Also, cool them fully before storing. That crispy-chewy balance comes through best once they’ve rested a bit.

How to Store Them (If You Have Any Left...)

Truthfully, mine didn’t last long enough to worry about storage. But if you’re more restrained:

  • Airtight container, room temperature – keeps them good for 3–5 days.
  • Freeze them – wrap in cling film and put in a freezer bag. They defrost quickly and taste as good as if they were just made. 

They can be a great make-ahead treat, especially if you are planning an event with a table of baked favourites like Mary Berry-style cheese scones and would like to serve something homemade that won’t take a lot of time to prepare.

Are They Gluten-Free? Yes, Naturally

If you’re baking for someone who avoids gluten, these are ideal. There’s no flour or gluten-based ingredients. Just coconut, sugar and egg. If you’re really worried about cross-contamination, simply check your desiccated coconut packaging—or try this Mary Berry’s original coconut pyramids version that keeps it wonderfully basic and gluten-free.

Fun for Kids – And Not Just the Eating Part

I’ve made these with my niece before, and they’re honestly great for baking with kids. No stove, no sharp knives, minimal mess (apart from coconut everywhere, but that’s just how it goes).

Kids love shaping them. They get to use their hands, and the pyramid thing feels a bit like building edible sandcastles. Just make sure to handle the oven part, and let them help with the rest.

Final Thoughts

Recipes that surprise with more than expected have a certain charm to them, and that is exactly what these coconut pyramids are: a medley of humble ingredients that one could conjure into an impressive confection worthy of sitting in a cozy tearoom. No fuss. No steps. Just a real honest-to-goodness treat that works every single time. The kind of bake one keeps in her back pocket for occasions when something is called for without much thinking. And be honest with yourself; we all need more of those. 

So if an odd pair of eggs, plus half a bag of coconut, are hanging around your kitchen, then you know what to do.

FAQs

Is it possible to use sweetened coconut instead?

It is an option, but they may turn out a bit too sweet and sticky! If sweetened coconut is all you have, then go ahead and use it and reduce the sugar a bit.

What can I do if they hold together well after baking?

Next time, you could try adding some more egg white or shaping them a bit tighter before baking.

Can I double the batch?

Absolutely. Just use a second tray or bake in batches. They go quickly anyway!

Can I toast the coconut first?

You could, but I like how it toasts naturally in the oven. Keeps it simple.Absolutely. Just use a second tray or bake in batches. They go quickly anyway!