Coconut Pyramids

• 4 egg whites
• 150 g / 5 oz caster sugar

Whisk the egg whites until stiff. Gradually add the caster sugar, whisking it in each time. Mix the granulated sugar with the coconut and cornflour and carefully fold into the meringue. Spoon the mixture into small pyramid-shaped heaps on the prepared baking sheet, allowing room for them to spread a little.

Bake in the preheated oven until golden-brown. Cool on the baking sheet for 5 mi