Name: Coconut Pyramids
Ingredients: 2 Eggs; 4 oz (125 g/ 1/2 cup) caster (superfine) sugar; 1/2 Lemon, juice and rind of; 8 oz (225 g/ 3 cups) fine, unsweetened desiccated (dried and shredded) coconut

In one of his sermons, Spurgeon reminded his congregation about the doctrine of God’s electing some from the foundation of the world. But he noted that our task is to preach the gospel to every creature, not to find the elect. Spurgeon reportedly said that if God had painted a yellow strip down the back of each of the elect, he would run up and down the streets of London, lifting up shirttails, and preaching the gospel to the elect. But Spurgeon reminds us that God has not done so. Instead He has commanded us to “preach the gospel to every creature.” We must urgently appeal to everyone to come to Christ.

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		24	Servings

INGREDIENTS

2		Eggs
4	oz	(125 g/ 1/2 cup) caster (superfine) sugar
1/2		Lemon, juice and rind of
8	oz	(225 g/ 3 cups) fine, unsweetened desiccated (dried and shredded) coconut

INSTRUCTIONS

Makes about 24. Keeps 1 week at room temperature in an airtight container.
Freeze 3 months.
These should be slightly moist inside, crunchy on the outside. If the
mixture seems too soft to hold its shape, stir in a little more coconut.
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. Bake at Gas No. 5 (375 F/ 190 C) for 18-20
minutes, until tinged with golden brown. Don't overcook!
From: The New Complete International Jewish Cookbook (Passover section) by
Evelyn Rose
Posted to JEWISH-FOOD digest V96 #115
From: [email protected]
Date: Tue, 31 Dec 1996 10:53:11 -0600

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