Coconut Egg Bites

Introduction

These coconut egg bites use 100 g desiccated coconut, one egg, and a short 15 to 20 minute bake to make small, chewy pyramids with lightly crisp edges. You can leave them plain or top each one with a glacé cherry, and the small batch works well for a quick bake, snack plate, or lunchbox treat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 100 g desiccated coconut
• 50 g castor sugar
• 1 egg
• About 6 glacé cherries (optional)
• a few drops pink food colouring (optional)

Instructions

1. Preheat oven to 180°C
2. Mix the caster sugar and desiccated coconut in a bowl.
3. Beat the egg in another bowl.
4. Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.
5. Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).
6. Lightly press a glacé cherry (if using) into the top of each pyramid.
7. Bake for 15-20 minutes until a pale golden-brown.

Variations

• Omit the glacé cherries if you want a less sweet finish and a cleaner coconut flavor.
• Skip the pink food colouring for a plain white-and-golden look with no change to texture.
• Shape the mixture into smaller mounds instead of 6 or 7 pyramids if you want more bite-sized pieces; they will bake a little faster and have slightly more crisp edge.
• Use cupcake cases instead of a lined baking sheet if you want neater, more uniform bites that are easier to lift and serve.

Tips for Success

• Beat the egg fully before adding it to the coconut and sugar so the mixture binds evenly.
• Stir until there are no dry patches of desiccated coconut left; the mixture should look moist and hold together when pressed.
• Pack the pyramids firmly when shaping so they keep their form in the oven instead of spreading.
• Press the glacé cherry in lightly, not deeply, so it stays visible and doesn’t sink as the bites bake.
• Pull them out when they are pale golden-brown; if you wait for a deep color, the coconut can turn dry.

Storage and Reheating

Store the cooled bites in an airtight container in the fridge for up to 5 days. If you need to stack them, place parchment between layers so they don’t stick.

Freeze in a freezer-safe container for up to 1 month. Thaw in the fridge or at room temperature before serving.

Reheat in a 150°C oven for 3 to 5 minutes to refresh the exterior. You can also eat them at room temperature, which works well for this recipe.

FAQ

Can you make these without the glacé cherries?

Yes. The cherries are optional, and the bites hold together and bake the same way without them.

Can you use shredded coconut instead of desiccated coconut?

You can, but the texture will be coarser and the bites may not hold such a neat pyramid shape. Desiccated coconut gives a tighter, more compact result.

Why is the mixture too loose to shape?

Make sure the egg is fully mixed in and give the mixture a minute to sit so the coconut can absorb moisture. Using slightly damp hands also makes shaping easier.

Do you need cupcake cases?

No. A lined baking sheet works well, but cupcake cases help the bites keep a tidier shape and make cleanup simpler.