Coconut and Cardamom Pyramids recipe

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Moist and chewy, these are delicious with a fruit salad or just on their own.

Preheat oven to 180 C, 160 C fan oven, 350 F, gas 4. Lightly beat 3 egg whites until frothy, add 150g (5oz) caster sugar, 200g (7oz) desiccated coconut and ½tsp crushed cardamom seeds and mix well. Form the mixture into 12 pyramids – this is easier if your hands are wet. Place on a baking tray lined with parchment paper (they will stick to anything else!) and bake on the middle shelf of the oven for 15 to 20 minutes until lightly browned. Cool before serving.

This recipe appeared in Woman & Home Magazine in April 2005