Excerpts

kokostoppar Coconut Peaks makes 25 to 30 cookies Kokostoppar are the Swedish version of a classic coconut macaroon and most certainly a staple on the fika cookie platter. This is a recipe that works well with many variations. For a twist, try adding a teaspoon of freshly grated ginger or dipping the tips in dark chocolate. These are also gluten-free. 3½ tablespoons (1.75 ounces, 50 grams) unsalted butter 2 eggs ⅔ cup (4.67 ounces, 132 grams) natural cane sugar 2¼ cups (6.75 ounces, 191 grams) unsweetened shredded coconut ¼ teaspoon salt Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat In a saucepan, melt the butter. Remove from the heat and set aside. In a bowl, lightly whisk together the eggs and sugar. Fold in the coconut and salt and the slightly cooled butter. Let the batter sit for about 15 minutes. Scoop tablespoon-size portions of the batter onto the baking sheet and shape them into peaked mounds. Bake for 10 to 12 minutes, until the cookies are a light golden brown. Remove from the oven and let cool. Store in an airtight container. Excerpted from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.