During the festive season in Denmark, baking becomes a cherished tradition, especially leading up to Christmas. One of the delightful treats enjoyed during this time is Kokostoppe, also known as Coconut Peaks. These little morsels are a delightful combination of sweet, chewy coconut and creamy chocolate, making them a perfect addition to any holiday dessert spread. Whether you’re hosting a gathering or simply looking for a cozy baking project, Kokostoppe is sure to bring a touch of Scandinavian charm to your home.
**Kokostoppe (Coconut Peaks)**
**Ingredients:**
– 2 cups shredded coconut
– 1 cup sugar
– 2 egg whites
– 1 tsp vanilla extract
– 4 oz dark chocolate, chopped
– 1 tbsp coconut oil
**Instructions:**
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut and sugar. Mix well until the sugar is evenly distributed throughout the coconut.
3. In a separate bowl, whisk the egg whites until they form stiff peaks. This will take a few minutes, but ensure you achieve a light and fluffy consistency.
4. Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites, as they provide the lightness and structure for the peaks.
5. Add the vanilla extract to the mixture and stir until everything is well combined.
6. Using a spoon or a cookie scoop, portion out the coconut mixture onto the prepared baking sheet, forming small peaks. Leave some space between each peak as they will expand slightly while baking.
7. Place the baking sheet in the preheated oven and bake for around 12-15 minutes or until the peaks are golden brown and slightly firm to the touch.
8. Once baked, remove the Kokostoppe from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the finishing touch:
9. In a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate with the coconut oil, stirring until smooth and glossy.
10. Dip the bottom of each Kokostoppe into the melted chocolate, allowing any excess to drip off, or drizzle the chocolate over the peaks for a decorative touch.
11. Place the chocolate-dipped Kokostoppe on a parchment-lined tray and allow the chocolate to set at room temperature or in the refrigerator.
12. Once the chocolate has hardened, your Kokostoppe are ready to be enjoyed! Store them in an airtight container at room temperature for up to a week.
These Kokostoppe Coconut Peaks are not only visually appealing but also deliver a delightful combination of flavors and textures – the chewy coconut base complemented by the rich chocolate topping. They make a lovely addition to any holiday dessert table or a thoughtful homemade gift for friends and family. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your home with the warmth and aroma of Danish Christmas cheer. Here’s to happy baking and even happier holidays!
