Step 1: Line a baking sheet with parchment paper and preheat the oven to 170°C/150°C fan/325°F. This will ensure that the pyramids won’t cling to the pan and that the oven is hot enough to bake them.

Step 2: The next step is to whisk together the icing sugar, and desiccated coconut. This will result in a dry mixture that will give the pyramids a nutty and sweet flavor.

Step 3: Separating the egg and adding the egg white to the bowl containing the dry ingredients is the third step. The egg yolk can be thrown away or saved for another recipe. Mix thoroughly to make a cohesive, sticky dough. 

Step 4: The fourth step is to divide the dough into six equal sections by wetting your hands. To create tidy and sharp edges, you can either use a knife or your fingertips. Place the Coconut Pyramid Mary Berry Recipe, with space between them, on the baking sheet that has been prepared.

Step 5: The fifth step is to bake the pyramids for 15 minutes or until the tops are golden brown. They burn easily, so keep an eye on them. To determine whether they are done, you can use a toothpick or skewer. 

Step 6: The pyramids should be taken out of the oven and let to cool completely on the baking sheet as the sixth step. Do not touch them while they are hot as they will harden as they get hotter. As they cool, the insides will likewise get moist and chewy.

Step 7: Enjoy your coconut pyramids just the way they are, or for an added touch of luxury, sprinkle some melting chocolate over them. For a more decadent dessert, you can also serve them with ice cream, custard, or whipped cream.