Swedish Coconut Macaroons--Kokostoppar
Kokostoppar are the Swedish equivalent of the classic coconut macaroon and are light, chewy and shaped into "peaks" for baking.
Ingredients
- 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
Instructions
- 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.
Notes
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!
Servings: 24 cookies