Coconut pyramids

Tevye's favourite. The recipe says "these should be slightly moist inside, crunchy on the outside."

Ingredients
2 eggs
4oz / 125g (half cup) caster (superfine) sugar
juice and rind of half a lemon
8-9oz / 225-250g (3 cups or a little less) fine, unsweetened dessicated (dried and shredded) coconut

Method
Beat the eggs and sugar until creamy, then stir in the lemon juice, rind and coconut.
Form into pyramids using an egg cup moistened inside with cold water to prevent sticking. (If the mixture seems too soft to hold its shape, stir in a little more coconut.)
Bake at Gas Mk.5 (375 deg F / 190 deg C) for 18-20 minutes, until tinged with golden brown.
Do not overcook!

Makes about 16-18