• Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray with oil.
• Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet ( I used my cast iron one, cleaned) with the next 5 ingredients – sugar, sweetened condensed milk, sea salt, vanilla bean gel (or vanilla) and coconut.

  Place over medium – high heat and WHISK constantly until it starts to thicken, and just STARTS to color (caramelize). This will take just a few minutes. Add the potato starch, whisk in well.
• Remove from the heat, and divide out contents into TWO clean bowl with a spatula. Add the dried fruits to ONE bowl. Let cool about 5 minutes, or until a little cool to the touch.

Chocolate Dipped:

• Spray a 1″ ice cream scoop with oil. Create mounds on half of the prepared baking sheet with the plain coconut mixture.

Dried Fruit Pyramids:

• Scoop 1" mounds of coconut dried fruit mixture onto baking sheet. With your hands, create “pyramid” shapes. Slightly “square off” each mound, then raise each up to a point, about 1″ high. HINT: Use slightly wet watered hands to create pyramid shapes - the batter is a little sticky.)
• Bake in oven just 8 - 10 minutes or until just golden brown around the edges and on top. Cool on a wire rack.

  Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerate and serve.
• Please alter the recipe if you care to make just one variety.