Do you remember these gorgeous, soft and chewy coconut pyramids from childhood? Textured with desiccated coconut, they used to fill my back-from-school-hungry belly in a nanosecond.
Grab the fabulous, dairy-free and gluten-free recipe here…
This recipe was originally published back in 2014, but has just been updated.
If you’re looking for a UK coconut pyramid recipe. That uses only 4 store cupboard ingredients and is a doddle to throw together.
Then this is the recipe for you…
According to the internet, these little coconut treats from my childhood are also called coconut haystacks elsewhere in the country/world.
And whilst they are a sweet treat, the ingredient list isn’t horrible. And in fact, there’s only four ingredients in the entire recipe!
It’s such a handy recipe to have up your sleeve when the treats tin is bare and the family deserves something special.
They are so quick to make. and a great baking recipe to get the little ones to help with.
They’re also naturally dairy-free and gluten-free too.
The recipe below makes six little pyramids.
Of course, you could make them bigger or smaller, but be sure to alter the oven timings if you do.
How to make traditional Coconut Pyramids
With such simple ingredients, these quick bakes really are child play.
In a mixing bowl, weigh out your icing sugar (also known as confectioners sugar)
Add in the desiccated coconut.
I would recommend using an unsweetened coconut.
But if you can only find the sweetened version, you may wish to reduce the icing sugar in the recipe by a little.
Next up add in the cornflour (also known as cornstarch).
That’s all the dry ingredients!
Finally, crack an egg and carefully separate the yolk from the white.
Try to keep the yolk intact, otherwise, it’ll be difficult to separate the two.
You need to add the white into the pyramid mixture.
The yolk can be used in another recipe.
Then simply mix the whole lot together!
After a minute or two of gently stirring it’ll come together. And at this point, you can start shaping your little pyramids!
Divide the mixture into 6.
Then take one portion in your hands and start shaping it to have a flat bottom…
…and a pointy top!
It’s pretty easy and you definitely don’t need to be precise.
Rustic and homemade is always a good look when you’re baking ;)
Once they’re shaped, pop them onto a lined baking sheet.
And then place the tray into a preheated oven.
Do keep an eye on them as the cooking time comes to an end as you don’t want them to burn.
Instead, you’re looking for a nice golden brown colour.
Remove from the oven and leave the little coconut haystacks on the hot tray to cool down.
Initially, they’ll be quite soft and squishy.
But as they cool they’ll firm up perfectly.
The outside becomes ever so slightly crunchy, but the inside is soft and almost chewy – they’re SO good!
Coconut Haystacks Recipe Tips
- If you run your hands under some cold water before shaping the pyramids, you’ll find the mixture doesn’t stick so much.
- Let the coconut pyramids cool on the baking tray. They’ll firm up as they cool and peel off easily.
- Once cool, store them in an air- tight tub where they will last for a few days.
- And finally, make a double batch. Trust me on this one. A single batch won’t last long at all :)
Looking for a dairy-free Coconut Pyramid recipe that doesn’t use condensed milk?
Then, my friends, you’ve found it!
This is the traditional British recipe that creates a frugal, yet utterly delicious coconut pyramid.
This is the traditional dairy-free version. Happy days!
Do I need to buy a coconut pyramid mould?
Err, no. Not unless you really want to!
These pyramids are easily shaped by hand and look rustic and cute for it.
Run your hands under cold water first to help stop the mixture from sticking to you.
Need more desiccated coconut recipes?
Well, it just so happens that I’ve used desiccated coconut A LOT over the years!
A couple of my favourite bakes are my ever popular coconut rock cakes.
And let’s not forget these fabulous little date, coconut and almond truffles. They are just delicious.
And if you have leftover desiccated coconut to use up, these Fudgy Coconut Brownies look incredible!
- 40 g icing sugar
- 75 g desiccated coconut
- 2 level teaspoons cornflour
- 1 egg white
- Preheat the oven to 170/fan150/325/gas 3.
Mix all four ingredients together in a bowl.
Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
Place each one onto a greased baking sheet.
Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
Let cool on the tray then simply pick up and eat/store!
Initally they'll very soft, but they'll harden as they cool.
Once completely cool, they can be stored in an air-tight tub for up to 4 days.
Ian says
We would call these coconut macaroons. They are lovely albeit fattening but once in a while….
Jane Sarchet says
Like you say Ian, once in a while ;)
Janie x
Nayna Kanabar (@SIMPLYF00D) says
These look gorgeous and I used to love them as child.
Jane Sarchet says
Oh really Nayna? I knew I couldn’t be alone!
Janie x
Kate - gluten free alchemist says
Great treat for the kids and always a favourite….. gluten free too!!!!
Jane Sarchet says
Indeed they are Kate! And dairy free too :)
Janie x
Heidi Roberts says
Oh I do remember these from years ago and I really loved them. Think I need to try to make some!
Jane Sarchet says
Yay! I hope you love them as much as you remember :)
Janie x
Fiona Maclean says
My mum used to make these! I don’t think I’ve eaten them since I was a kid…now I have all sorts of unhealthy urges (not intended to be as rude as it sounds)
Jane Sarchet says
Hahahahahaha, if the unhealthiest urge you get these days is scoffing a coconut pyramid (or 6) I think you’re doing rather well Fiona :D
Janie x
Glamorous Glutton says
I’d forgotten all about these. They were amongst my early cooking experiments along with coconut ice and mint creams. All that sugar!! I loved coconut pyramids. GG
Jacqueline says
No I don’t remember them, but I want them right now!
Jane Sarchet says
Haha, you have been deprived Jac! Go make them for Cooper (and you) and make his childhood complete :)
Janie x
Dom says
these have always been my most favourite treats… I found these in Italy last week but they were made with almond rather than coconut and they were, quite frankly, one of the most amazing things i’ve ever eaten!… yours look so pretty x
Jane Sarchet says
Hey Dom, thanks for stopping by :)
Your Italian ones sound gorgeous, were they like Amaretti or softer? I need details! :D
Janie x
Kate Hackworthy (@veggie_desserts) says
What gorgeous coconut pyramids! They look delicious.
Ed. Dowty says
Correction . An easier version I make is one tin of condense milk 397G.
200G packet of dessicated Coconut
Vamilla esence.
stir up together, I fimd letting it stand in the fridge over night makes it less sticky and easier to manipulate.
I divide it into 24 balls rooled in the palm of hands. and then forme into pyramidsabout 2.5cms square.
put onto a lightly grease baking tray. and cooked about 10 minutes at 180 C or until just beginning to brown. allow to cool and sored in a an air tight plastic biscuit box. they keep quite well can be coloured if wished..
cost about £1.80 . Tip: wassh hands at intervals while forming.
Ed Dowty. they are a real trip done memory lane for us oldies!and Lids of all ages love them!
Jane Sarchet says
Hi Ed, thanks so much for taking the time to share your favourite recipe with us, that’s so kind :)
Unfortunately I’m dairy free so won’t be able to give your version a go, but they do sound delicious.
Jane x
stephen bamber says
A glace cherry on top finishes them off, evokes childhood memories for me, going to get ingredients and try to make this week.
Jane Sarchet says
Yes! I hope you enjoyed the recipe Stephen :)
Jeff the Chef says
This isn’t something I had as a kid, but I’d sure love to have it now!
Jane Sarchet says
Hey Jeff, if you give it a go do let us know what you think!
Jane x
Dems Banjo says
Coconut Pyramids!!! Wow, i must get the ingredients and make it for my kids. Thanks for sharing.
Jane Sarchet says
DO IT!!! And do let us know what you (and the kids!) think Dems :)
Janie x
Elaine Jackson says
Just made the coconut pyramids. They tasted just like the ones my mum used to make. Lovely and crispy outside and chewy in the centre, delicious. Took me back to my childhood.
Jane Sarchet says
Ahh, I’m so glad you enjoyed them Elaine! They are a little taste of my childhood too :)
Vickie says
I use the same recipe (but doubled!) and put just teaspoons of the mixture on to parchment paper lined baking sheets and flatten a bit with a spoon, then bake at 325o F – and watch the baking time closely. They take a very few minutes. When cold I then stick two together with just a scrape of fairly tart blackberry jelly to balance the sweetness. They went over very well with my book club although my helper ate quite a few straight off the baking sheet beforehand!
Jane Sarchet says
Oh my goodness, that sound incredible Vicky!!!
I now need to go and make some tart blackberry jam (just the thought of it is making my mouth water!!!), thanks so much for taking the time to leave a comment :)
Janie x
Kim says
Janie, these look delightful. I love coconut and am always excited to find new recipes using it. With only four ingredients you cannot go wrong with these!
Jane Sarchet says
Agreed Kim! They are so easy (and cheap!) to make, they’re a winner!
Jane x
jassica says
Soft chewy coconut pyramids are amazing in taste am so happy to have all the recipe
Am try this last night its full of LOL
thank you so much
Jane Sarchet says
So glad you enjoyed them Jassica!
Jane x
Blanca says
Looks delicious!
Jane Sarchet says
Thanks Blanca!
JAne x