> 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.

Feature Title

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

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
Spicy Garlic Butter Udon with Smashed Cucumber

There’s a love affair to be explored with spice and dairy, and this is the showcase for it!

Recipe
Crispy Smashed Potato Salad

When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.

Recipe
Roasted Apricots, Cardamom Cream and Pistachio Brittle

Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.

Recipe
Overnight Protein Porridge with Cinnamon, Turmeric and Cacao

Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.

Recipe
Fridge-raid Fattoush

This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.

Recipe
Stanley Tucci’s Christmas Cocktail

Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.

Recipe
Epic Tarragon Roast Chicken

With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.

Recipe
Upside Down Fish Pie

Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.

Recipe
Tahini and Gochujang Noodle Broth with Turkey

This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.

Recipe
Aubergine & Fava Beans with Eggs

Bitinjan w Ful ma’ Beyd.

Recipe

Looking for more recipes?

See all recipes