Kokostoppar (Swedish Coconut Macaroons)

Swedish coconut macaroons (kokostoppar) are a classic Swedish treat that are crispy and crunchy on the outside and soft and chewy on the inside. The combination of flavors creates a delightful balance of sweetness and texture that will have you reaching for more!

Want more cookie recipes? You’ll love my Lingonberry Swirl Cheesecake Bars, Kolakakor (Swedish Caramel Slices), and Finska Pinnar (Finnish Sticks) recipes!

Kokostoppar are similar to coconut macaroons except they whole eggs instead of just egg whites so you don’t have try to figure out ways to use yolks. Which is especially nice these days with the price of eggs being so high. And these simple treats are easy to make and gluten-free.

Shaped like little coconut peaks or pyramids, these delicious Scandinavian treats are a fun baking project to do with your kids!

Ingredients & Substitutions

• Unsweetened finely shredded coconut: Because we’re adding sugar here, unsweetened coconut will keep the kokostoppar from being too sweet.
• Unsalted butter: I generally use unsalted butter when baking so I can control the amount of added salt. If you’re using salted butter, omit the added salt in this recipe.
• Eggs: Binds everything together.
• Sugar: White sugar is traditionally used here, but you can try playing around with other sugars. I haven’t done this yet, so if you use a different sugar, let me know how it turned out!
• Vanilla: Enhances the other flavors.

How to Make Kokostoppar

• Melt the butter and let it cool slightly.
• In a separate, large bowl, beat the sugar and eggs until creamy, about 2-3 minutes.

• Add the cooled butter, coconut, vanilla and salt and gently mix to combine.
• Cover and refrigerate for 30 minutes.

• Preheat the oven to 350°F.
• Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop the mixture from the bowl using a 1-tablespoon sized cookie scoop or a large spoon. Using your hands, shape the batter into coconut peaks, or pyramids. into balls and place them onto the prepared baking sheet.
• Bake for 12-15 minutes or until the tops and bottoms are golden brown.
• Remove from the oven and let cool slightly before moving them to a cooling rack.

Expert Tips

• Let the batter sit. This is so important! When the batter has a chance to sit, the coconut soaks up liquid and the batter firms up. I’ve forgotten this step and when I went to make them, I couldn’t shape them into peaks because the batter was so wet. I ended up with blobs instead of pyramids.
• Shred the coconut. I was only able to find shredded unsweetened coconut, and the coconut pieces were rather large. So, I tossed them in the food processor and pulsed them a few times until they were more finely shredded.

Variations

• Dip in the bottoms in chocolate, or drizzle chocolate over the top of the kokostoppar.
• Add in some orange zest to brighten up the flavor. Orange also goes really well with chocolate!
• Add spices like cinnamon, cardamom or saffron.

How to Store Kokostoppar

Kokostoppar can be stored in an air-tight container at room temperature or in the refrigerator for about 4-5 days. They can also be stored in the freezer in a freezer-safe bag or container for up to 3 months.

Other Coconut Recipes You’ll Love

• Coconut Dream Bars
• Coconut Covered Chocolate Balls (Chokladbollar)
• No-Bake Orange Oatmeal Bliss Balls
• Swedish Cardamom Rusks