> Skip to content

Recipe  •  30 November 2018

 

White chocolate and berry coconut mountains

A sweet, festive treat from Rachel Khoo’s Little Swedish Kitchen.

Traditionally these coconut treats are densely packed just with coconut, but upon burning half my coconut while toasting it I ended up improvising with sesame seeds and ground almonds, only to discover how delicious these nutty additions are. The berries on top lend a bit of tartness, which balances the sweetness from the white chocolate and makes for a pretty little pink peak.

White Chocolate and Berry Coconut Mountains

Makes 20

Vegetarian / Gluten Free

Prep time: 20 mins

Baking time: 30-35 mins

INGREDIENTS

  • 100g golden caster sugar
  • ½ tsp fine sea salt
  • Zest of 1 lemon
  • 120g butter
  • 200g desiccated coconut
  • 150g sesame seeds
  • 50g ground almonds
  • 3 medium eggs
  • 350g white chocolate
  • 125g lingonberries or redcurrants

METHOD

Preheat the oven to 200°C/fan 180°C/gas 6.

Put the sugar, salt, lemon zest and butter into a saucepan and melt over a medium heat. Set aside.

Pour the coconut on to a large tray lined with baking paper and place in the oven for 5 minutes or until fairly well toasted. Keep a close watch, and stir the coconut occasionally to toast it evenly. When the coconut is ready, take out of the oven and pour into a large bowl with the sesame seeds and ground almonds. Mix together, then pour in the melted butter and mix again. Add the eggs, then stir together until everything is well combined. Leave to cool slightly.

Line a baking tray with baking paper. Form the mixture into 20 small pyramids (about 4cm high and 5cm in diameter) and set on the lined tray. Place in the oven and bake for 20–25 minutes or until slightly golden on the peaks and firm to the touch. Remove from the oven and leave to cool on a wire rack while melting the chocolate.

Break up the chocolate and put into a small heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Leave to melt, stirring occasionally. Once the chocolate has melted, dip the cakes into it and top each one with 3–4 berries of your choice.
 

Top tips / Dip in chocolate while the macaroons are still warm, as the chocolate will run down them better. White chocolate can be replaced with dark or totally omitted if you want to keep it simple.

Get ahead / These keep for several days in an airtight container.


The Little Swedish Kitchen Rachel Khoo

The bestselling author of The Little Paris Kitchen shares over 100 joyful, seasonal recipes from her new Swedish kitchen

Buy now
Buy now

More features

See all recipes
Recipe
Apple and cheese spelt buns

A traditional Swedish bun recipe with a hint of caraway from The Little Swedish Kitchen.

Recipe
Dolly's Hangover Mac and Cheese recipe from Everything I Know About Love

Now that the TV adaptation of Dolly Alderton's iconic memoir is screening on TVNZ, may we suggest you pair your viewing with her totally indulgent mac and cheese recipe from Everything I Know About Love.

Recipe
Sticky, Spicy Basil Shrimp

I developed a habit of eating the entire shrimp when I was a kid.

Recipe
Tartara Marshmallow

This light and airy marshmallow beautifully harnesses the natural citrus aroma and flavour that tarata has to offer. Serve them torched, or not – they’re delicious either way.

Recipe
Speculoos cake

This cake is a must for speculoos biscuit lovers.

Recipe
Cod with tahini, pine nuts and spinach

I confess that I was seduced by the man who made this dish for me.

Recipe
Baked rhubarb posset with almonds

I love rhubarb and used to grow it outside my window in east London.

Recipe
Luscious lemon, raspberry & rosemary bars

If you’re a lemon-lover you will adore these decadent, keto-friendly, luscious lemon bars studded with succulent raspberries and fragrant rosemary. Beware! – HIGHLY ADDICTIVE :)

Recipe
Turkish-style eggs, whipped ricotta & brown chilli butter

The magic of warm, runny eggs and cold garlicky ricotta with a spicy kick of bolshy butter will blow your mind. . . So simple but so delicious, a magical dish to impress with ease.

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Greens and herbs quiche

A dairy-free and gluten-free tart that's full of flavour.

Recipe
Roasted nectarines and beetroot with watercress and burrata

Sweet beetroot, perfumed nectarine, peppery watercress and creamy burrata — don’t take this to your next BYO barbecue or people will fight over it. Save it for home instead.

Looking for more recipes?

See all recipes