Photo: Jessica Lund
Recipe in English – further down.
Citron- och kokostoppar, 4st stora eller 12 stycken små
Dessa kladdiga kokostoppar är magiskt goda. De ska kännas undergräddade och kletiga i mitten.
Smet:
50 g smör
200 g kokosflingor
2 ägg
1 dl socker (eller en tesked stevia)
½ tsk äkta vaniljpulver
1 msk vispgrädde
rivet skal från en citron
några droppar gul karamellfärg
(ev 1 extra msk mjölk eller grädde)
Dekoration:
75 mörk choklad
Recipe in English:
4 large or 12 small pieces
50 g butter (half a stick)
200 g shredded coconut, without sugar
2 eggs
90g sugar (or a teaspoon of stevia drops)
½ teaspoon pure vanilla bean paste
1 tablespoon heavy cream
zest from one lemon
a few drops of yellow food coloring
(Possibly one extra tablespoon milk or cream)
Decoration:
75g dark chocolate
1. Preheat the oven to 175C / 350 F
2. Melt the butter and stir in the shredded coconut.
3. Mix together the eggs, sugar and vanilla and add to the butter/coconut mix. Let rest for 20 minutes.
4. Add the cream, lemon zest and color.
5. Scoop the mixture in a piping bag with a large star tulle. If the batter is too dry, add a little milk or cream.
6. Pipe four really big peaks (12 if making smaller ones) on a parchment baking paper on a baking sheet.
7. Bake for about 12 minutes, until they have a little color on the edges. The secret is not to over bake them!
8. Let the tops cool completely before lifting them from the sheet.
9. Melt the chocolate and dip the bottom of each coconut top in it. Let them drip and put on a rack to set.
Category: Afternoon Tea, Christmas, Citrus, Cookies, Easter, Fall, Gluten Free, Summer, Sweet, Thanksgiving