On Friday evening, Penguin and I made these very simple yet delicious coconut macaroons. In Sweden, where I grew up and where we used to live when Penguin was younger, these are called ‘kokostoppar’ (which literally translates to ‘coconut tops’), and they’re a popular choice for homebaking as they’re so quick and easy to make. So, here’s our simple Scandinavian style recipe!
Ingredients (to make approx 12-15 macaroons):
- 50 g Margarine/Butter (we usually use Stork)
- 2 Eggs (medium sized)
- 50 g Sugar (granulated or caster)
- 200 g Desiccated Coconut (unsweetened)
- Optional Extras: A few drops of vanilla, or some lemon zest, or both. (We used neither this time though, and as long as you love coconut, you won’t be disappointed!)
(If you’d like to avoid using refined sugar, it should work just fine to replace it with a a couple of tablespoons of honey. We haven’t tried that ourselves though, yet.)
- Put the oven on to 175 C, or Gas Mark 4, or 350 F. If fan assisted (like ours), you can use a slightly lower temperature, so around 165-170 C.
- Melt the butter.
- Put the eggs and sugar in a bowl and mix together (using a fork or whisk)
- Add the coconut and the melted butter, and mix it all together. (If you wish to add any vanilla or lemon, mix that in now as well.)
- Leave your mixture to stand for about 10 minutes.
- Put dollops of mixture on a lined baking tray (we use baking paper, but a silicon lining or a greased tray shoud be fine too). Penguin and I collaborated on this task: He used a tablespoon for dolloping mixture onto the tray, and I then used two teaspoons to tidy those dollops into somewhat neater shapes.
- Bake in the oven for about 10 mins, until slightly coloured. Then turn the heat off and let them sit in the oven for 5-10 mins more (keep an eye so they don’t go too dark). Take them out and remove them carefully from the tray, and allow to cool down before eating.
Personally, I think these macaroons are really nice cold, so I like storing them in the fridge. But they keep just as well in room temperature (not that they last very long; The ones we made Friday evening have all been eaten by now, and it’s only Saturday night.).
If you wish to make your macaroons a bit extra fancy, you could melt some chocolate (in a bain-marie) and drizzle it over the finished, cooled down macaroons. You could dip their bottoms in melted chocolate as well, and if you like orange-flavoured chocolate, that goes well with the coconut.
I hope you’ll enjoy making and eating these tasty coconut treats! If you have any questions or comments, please let me know below.
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