Cocotops

CocotopsSo we’ve entered that jolly, overeating, shopping madness month that is December and with that I will be posting season appropriate recipes for Christmas. Something to keep you busy and feeling good at the cost of your diet in this dark winter month.

The first one is a quick and easy coconut treat which is a classic stable in the Danish pastry repertoire. It’s a bite-sized treat perfect for afternoon tea or coffee.

Cocotops

makes 14-16

2 eggs (small-medium)

1 dl of melted butter

1 dl of fine oatmeal

1½ dl of granulated sugar

½ tsp of vanilla powder

4 dl of dessicated coconut

150 g of dark chocolate

  1. Set the oven to 200 degrees celcius.
  2. Mix eggs and butter thoroughly, then add in oatmeal, sugar, vanilla and coconut and stir until it has come together. It’s a slightly wet dough, however it’s not supposed to be runny. If it is, add some more oatmeal until you can work with it in your hands.
  3. On a parchment lined baking tray form small cones from the coconut dough and bake in a mid to upper rack for about 10-15 minutes. Get it out and leave to cool.
  4. In a waterbath, melt about half of the chocolate. Then pour the melted chocolate into a bowl with the unmelted chocolate and gently stir until it has all melted. This is a way to somewhat temper the chocolate so that it can set and cool without being set in the fridge and therefore not melt when it is at room temperature.
  5. Dip the bottom of the now cooled cocotops in the chocolate and let it set in room temperature and there you have it. Cocotops!
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2 comments

  1. Claud

    Hi, you have really good recipes and photos! Would you consider doing a post about “Risengrød”, the danish christmas rice dish?

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