Cookies are small, thin, flat, and cake-like baked treats. The name cookie is derived from the Dutch word “Koekje”, meaning “small or little cake”. Cookies are also known as “Biscuits” in England & Australia, in Italy, they have many names including “Amaretti” & “Biscotti”, the Spanish call them “Galletas” and in Germany, they’re known as “Keks”.

Bakers in the past used to bake a small amount of cake batter to check the right oven temperature to bake and so in the process, cookies came into existence accidentally during this process of making “test cakes”. Cookies now are made from a variety of different cooking techniques and ingredients to produce cookies with a range of different textures, styles, and shapes.

To learn more about the popular types of cookies and biscuits, you can go through the introductory lesson - Cookies And Biscuits… Bite-sized Delights!

Cookies And Biscuits Recipe of the Day - The Coconut Pyramids

The Coconut Pyramids

About The Coconut Pyramids

Coconut Pyramids are a simple, gluten-free dessert that requires only three ingredients to make. This cookie has a long shelf life, thus making it easy to store for long periods of time and could easily be warmed up and served. These cookies are also known as Coconut Macaroons, but are very different from the French Macaroons. These cookies are commonly garnished with sliced almonds and often topped with cherries or even dipped in chocolate.

This Dish

The chewy centers of these desiccated coconut cookies work well with the crispy outer texture of the cookie making them a great light snack.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Desiccated coconut 250 gm
Caster sugar 250 gm
Egg white 150 gm
Melted butter 1 tbsp
Vanilla essence 5 gm
Glazed cherries To garnish
Vegetable oil / baking spray To grease the tray


Method of Cooking

1. Preheat the oven to 180˚C.

2. Grease a large baking sheet with a little vegetable oil.

3. Put all the ingredients into the bowl, mix them together and place on the double boiler and cook for 5 minutes, continuously stirring, till the mixture gets warm.

4. Remove the bowl from the double boiler and take spoonfuls of mixture, roll into balls using the palms of your hands, and place on the baking sheet and continue to do so until the mixture is over.

5. Shape each ball into pyramids by pressing the top into a point, with your fingers and flattening the base a little.

6. Bake for 12-15 minutes on the low shelf. The tips should turn golden and the pyramids should be firm to touch, yet soft on the inside.

7. Slide a palette knife underneath the pyramids to loosen them from the baking sheet and then transfer to a wire rack to cool down.

8. Best served with Tea or Coffee.


  • Wet hands with hot water for easy shaping of cookies.
  • When using the double boiler, the water should not touch the base of the bowl. The bowl must be heated with steam.