Kokostoppar are the Swedish equivalent of the classic coconut macaroon and are light, chewy and shaped into “peaks” for baking.Jump to Recipe
I love, love coconut macaroons!! As a child I would make them with my mother and grandmother, shaping them into simple mounds and devouring them as soon as they cooled from the oven. Recently I had the chance to taste an incredible version of Swedish Coconut Macaroons, or Kokostoppar, in Lund, Sweden at Broder Jacobs bakery. These macaroons were giant and so soft and rich from the eggs and butter. The recipe I am sharing is my best attempt to recreate this goodness below!
6 simple ingredients to make these Swedish Coconut Macaroons: finely shredded unsweetened coconut, sugar, salt, eggs, butter and almond extract. Be sure to use the best quality for all of these ingredients.
Sometimes Kokostoppar are dipped in chocolate, so for this option I used some amazing chocolate I brought back from Iceland.
Whisk the eggs and sugar together until fluffy.
Gently mix in the coconut, melted butter, salt and almond extract. Refrigerate this mixture for 30 minutes to allow the coconut to absorb some of the moisture.
I like to use a cookie scoop for even portioning of the batter onto parchment-lined sheet pans, but a spoon works just fine. You should prepare 2 pans with 12 scoops on each.
Roll the batter into firm balls.
Shape each ball into a cone or peak. Kokostoppar literally means “coconut peaks”.
Bake the cookies at 350 degrees for 10 minutes or until the tips are nicely browned and the cookies are slightly firm.
After cooling, you may dip some of the Swedish Coconut Macaroons in chocolate, if desired. I like to set them on a rack over parchment to catch any drips.
Swedish Coconut Macaroons are a perfect Fika treat! I hope you love them as much as I do!
Swedish Coconut Macaroons–Kokostoppar
- 2 tablespoons unsalted butter
- 2 large eggs, room temperature
- ⅔ cup granulated sugar
- 2 ¾ cup finely shredded unsweetened coconut
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- Chopped good-quality chocolate for dipping, optional
- Line 2 sheet pans with parchment paper.
- Melt the butter and let cool slightly.
- In a medium bowl, whisk together the eggs and sugar until foamy. Gently mix in the coconut, salt and almond extract along with the cooled butter. Cover and refrigerate the mixture for 30 minutes.
- Preheat the oven to 350°
- Use a small cookie scoop or spoon to portion out 24 mounds of batter between the 2 sheet pans.
- Roll each mound into a ball and then shape into a cone or peak.
- Bake the macaroons for 10 minutes until the tips and bottoms are lightly browned. Cool slightly on the sheet pans before removing to a rack.
- Melt the chocolate if using and dip the bottoms of the macaroons, scraping off the excess chocolate on the side of chocolate bowl. Refrigerate the dipped macaroons briefly to firm up the chocolate.
- Store the kokostoppar in an airtight container.
Tips for Success:
- The kokostoppar may be shaped however you like–in simple mounds or formed into the traditional cone shape.
- Try adding a bit of ginger or saffron for a variation on flavor!