Kokostoppar

By Culiora

Classic Swedish coconut macaroons baked with shredded coconut, butter, eggs, and sugar for a rich flavor and crisp exterior. These cookies feature a moist, chewy center beneath a beautifully golden-toasted crust. A simple, gluten-free treat that comes together in no time.

• Servings: 16
• Prep time: 15 min
• Cook time: 12 min
• Total time: 27 min

Ingredients

• 50 g butter
• 2 pcs eggs
• 1 dl granulated sugar
• 200 g desiccated coconut (shredded coconut)
• 1 tsp vanilla sugar
• 1 tsp finely grated zest of washed lemon
• 1 pinch salt

Instructions

1. Preheat the oven to 175°C (conventional heat) and line a baking sheet with parchment paper.
2. Melt the butter in a small saucepan over medium heat and let it cool slightly.
3. Whisk the eggs and granulated sugar in a bowl using a hand whisk until lightly frothy, about 1–2 minutes.
4. Stir the vanilla sugar, grated lemon zest, salt, desiccated coconut, and melted butter into the egg mixture until thoroughly combined.
5. Let the mixture rest for about 10–15 minutes at room temperature so the coconut absorbs the moisture and becomes easy to shape.
6. Shape the mixture into about 15–18 pointed mounds using two spoons or damp fingers, placing them evenly on the parchment-lined baking sheet.
7. Bake in the center of the oven for 10–12 minutes until the tips and edges turn a lovely golden brown. Allow to cool completely on the sheet to set.