Coconut Pyramids

Preamble
"This is a very profitable line, and is readily prepared successfully. Generally, soaked albumen at the rate of 3 oz to each pint of water is used for making these, but in any case fresh or frozen whites give best results."

Ingredients
2 1/2 lb Granulated Sugar
1 1/4 pints Egg Whites
1 1/4 pints Water
3 lb Castor Sugar
9 lb Coconut

Method

Place the granulated sugar and water into a saucepan and heat on the gas. Meantime, whisk the whites and castor sugar to a stiff meringue. The sugar and water are merely brought to the boil, and there is no attempt to boil to the usual 'hard-ball' degree. When boiling, slowly pour the hot syrup into the meringue and continue whipping for some little time until once again a stiff meringue is produced. This, if desired, may be coloured a nice pink and flavoured with a few drops of vanilla essence.

Have the coconut ready on a slab. Turn out the meringue upon it, and mix all well together to a fairly stiff consistency. Make up into pyramid shapes by hand and place on greased-and-floured baking sheets. Leave to dry off for an hour or two, then bake at 370 degrees F to colour them nicely. They may be decorated with chocolate and green nibbed almonds.