Cocos pyramid (Jewish cuisine).



eggs 2 pieces
coconut 1 cup
8 tablespoons sugar

Desiccated coconut mixed with sugar.
Separate the egg whites from the yolks and whisk in a solid foam.
Beaten egg whites gently combine with the mixture of coconut and sugar and mix.
The resulting mass is put in a form of small pyramids on oiled pan and bake for 15 minutes at 130 ° C until golden brown.
Serve the “pyramids” hot or cold.



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