Mary Berry Coconut Pyramids – A Simple Bake with Big Flavor

These little treats are soft, chewy, and full of sweet coconut flavor in every bite.

If you’ve never baked before, Mary Berry Coconut Pyramids are the perfect place to start. You only need a few basic ingredients, and there’s no tricky stuff involved. No mixer, no rolling, no stress—just mix, shape, and bake. I love how quick these are to throw together, especially when I want something sweet but don’t have a lot of time. The result? Soft, chewy little coconut treats that are golden on the outside and full of flavor on the inside. They’re always a hit at home, and the kids love helping shape the little pyramids too!

Ingredients

• 3½ cups (250g) shredded coconut
  
• ½ cup + 2 tablespoons (120g) sugar
  
• 2 large eggs, beaten
  
• A drop or two of pink food coloring (optional)
  

Instructions

1. Preheat your oven to 325°F (160°C). Line a baking tray with parchment paper.
   
2. In a big bowl, pour in the shredded coconut and sugar. Mix them together with your hands or a spoon.
   
3. Add the beaten eggs to the bowl. Stir until everything sticks together. The mixture should be thick and hold its shape when pressed.
   
4. If you want to add color, mix in a drop or two of pink food coloring now. Stir gently so the color spreads but still looks swirled or soft pink.
   
5. Take small amounts of the mixture and shape them into little pyramids using your hands. Press gently so they stay firm.
   
6. Place the pyramids on the tray. Leave a little space between them.
   
7. Bake for 15–18 minutes or until the tops turn golden brown. The smell will tell you when they’re ready—it’s sweet and toasty.
   
8. Let them cool on the tray for a few minutes before moving them to a wire rack.
   

Once you’ve tried these coconut pyramids, why not give Mary Berry’s gingerbread men a go? They’re just as easy and even more fun to decorate.

mary berry coconut pyramids

These Mary Berry Coconut Pyramids are one of the easiest bakes I know, and they always turn out well. They’re soft on the inside, a little crisp on the outside, and full of coconut flavor. I like making them when I don’t have much time but still want something homemade and sweet. Once you try them, you’ll see why they’ve become a family favorite in my kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Servings: 12

Course: baking

Cuisine: British

Calories: 100

Ingredients Method Notes

Ingredients

  

• 3½ cups 250g shredded coconut
• ½ cup + 2 tablespoons 120g sugar
• 2 large eggs beaten
• A drop or two of pink food coloring optional

Method

 

1. Preheat your oven to 325°F (160°C). Line a baking tray with parchment paper.
2. In a big bowl, pour in the shredded coconut and sugar. Mix them together with your hands or a spoon.
3. Add the beaten eggs to the bowl. Stir until everything sticks together. The mixture should be thick and hold its shape when pressed.
4. If you want to add color, mix in a drop or two of pink food coloring now. Stir gently so the color spreads but still looks swirled or soft pink.
5. Take small amounts of the mixture and shape them into little pyramids using your hands. Press gently so they stay firm.
6. Place the pyramids on the tray. Leave a little space between them.
7. Bake for 15–18 minutes or until the tops turn golden brown. The smell will tell you when they’re ready—it’s sweet and toasty.
8. Let them cool on the tray for a few minutes before moving them to a wire rack.

Notes

Tips for Shaping Perfect Pyramids

Shaping the mixture into little pyramids is actually fun, but it can get sticky if you’re not careful. I’ve picked up a few tricks over the years that really help.

First, wet your hands slightly before shaping. This stops the coconut mix from sticking to your fingers. You don’t need much water—just a little splash does the trick.

Next, use about a tablespoon of the mixture for each pyramid. Scoop it out, then gently press and shape it with your fingers into a triangle. I like to flatten the base first, then pinch the top to make the point.

If the mixture feels too wet, let it sit for a couple of minutes or add a spoonful of coconut. If it’s too dry, add a tiny bit of beaten egg.

And lastly, try to keep the size even, so they bake at the same rate. Once you get the hang of it, you’ll be shaping perfect little pyramids in no time!

Tips for Shaping Perfect Mary Berry Coconut Pyramids

Shaping the mixture into little pyramids is actually fun, but it can get sticky if you’re not careful. I’ve picked up a few tricks over the years that really help.

First, wet your hands slightly before shaping. This stops the coconut mix from sticking to your fingers. You don’t need much water—just a little splash does the trick.

Next, use about a tablespoon of the mixture for each pyramid. Scoop it out, then gently press and shape it with your fingers into a triangle. I like to flatten the base first, then pinch the top to make the point.

If the mixture feels too wet, let it sit for a couple of minutes or add a spoonful of coconut. If it’s too dry, add a tiny bit of beaten egg.

And lastly, try to keep the size even, so they bake at the same rate. Once you get the hang of it, you’ll be shaping perfect little pyramids in no time!

Nutritional Value (Per Pyramid – Approximate)

• Calories: 100
  
• Fat: 6g
  
• Carbohydrates: 10g
  
• Sugar: 7g
  
• Protein: 2g
  

Conclusion

These Mary Berry Coconut Pyramids are one of the easiest bakes I know, and they always turn out well. They’re soft on the inside, a little crisp on the outside, and full of coconut flavor. I like making them when I don’t have much time but still want something homemade and sweet. Once you try them, you’ll see why they’ve become a family favorite in my kitchen.