Sometimes a recipe disaster can bring something even more delicious. Traditionally these mountains are packed with just coconut, but after burning half my coconut while toasting, I decided to improvise with sesame seeds and ground almonds. The result adds the perfect nuttiness and is a great balance to the tart berries on top.
White Chocolate and Berry Coconut Mountains
Preparation time: 20 minutes
Baking time: 30-35 minutes
100g golden caster sugar
1/2 tsp fine sea salt
zest of 1 lemon
200g desiccated coconut
150g sesame seeds
50g ground almonds
3 medium eggs
350g white chocolate
125g lingonberries or redcurrants
Preheat the oven to 200c/fan 180c/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 completely.
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.
Originally featured in The Daily Mail.
Recipe from my latest cookbook The Little Swedish Kitchen. Order it on amazon now!
Lead Image: David Loftus | Styling: Frankie Unsworth | Prop Styling: Linda Berlin