Print
Email
Add a photoServings: 12
Ingredients
- 2 x Large eggs
- 4 ounce (125 g/ 1/2 c.) caster (superfine) sugar
- 1/2 x Lemon, juice and rind of
- 8 ounce (225 g/ 3 c.) fine, unsweetened desiccated (dry and shredded) coconut
Directions
- Makes about 24. Keeps 1 week at room temperature in an airtight container.
- Freeze 3 months.
- These should be slightly moist inside, crunchy on the outside. If the mix seems too soft to hold its shape, stir in a little more coconut.
- Beat the Large eggs and sugar till creamy, then stir in the lemon juice, rind and coconut. Form into pyramids using an egg c. moistened inside with cool water to prevent sticking. Bake at Gas No. 5 (375 F/ 190 C) for 18-20 min, till tinged with golden. Do not overcook!
- Evelyn Rose
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 12 | |
| Calories from Fat 7 | 58% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 12mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.05g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
