Coconut Tops with Ginger
Okay, so the past few weeks haven’t exactly been over flowing with exiting stuff. The last part of the exam period is upon us, and all I do is write and cook, which should explain the avalanche of Christmas Recipes. I promise it will all end very soon! My world basically consists of ballet, food and exam papers right now and I can’t wait to get back to having a social life, but right now I’m happy with coconut tops.
The coconut tops have been a part of my Christmas tradition since I was a child, but as I became interested in cooking, I figured they needed a little update. After researching a lot of different recipes, I landed on three important changes I wanted to make: adding marzipan and fresh ginger to the dough and to dip the finished coconut tops in melted dark chocolate.
TO MAKE LUXURY COCONUT TOPS YOU’LL NEED
170g shredded coconut
2 large eggs
70g grated marzipan
2ts finely grated ginger
For the important finish you’ll need
100g dark chocolate
Raw liquorice powder
(Or anything other flavour you would love)
This recipe is so easy it’s almost not fair that they taste so fantastic. Here is goes: put all the ingredients in a bowl and stir. That’s it.
Cover the bowl and leave it in the fridge for an hour to let the flavours develop. When the hour is up, place tablespoon sized portions on a lined baking tray and shapes them into little mountains. Dipping your fingers in cold water makes it easier perfect the shape. This recipe makes around 20 medium-sized coconut tops. Bake them for 10-12 minutes or until lightly golden brown, at 175’C.
When the coconut tops are done, leave them on the baking tray for a couple of minutes to set before moving them onto a cooling rack. This is because the bottom is still so soft that if you move them onto the cooling rack immediately, the bottom will be shaped by it. While the coconut tops are resting, melt your chocolate in a bowl placed over hot water.
Dip the coconut tops in the melted chocolate and put them upside down on the cooling rack to allow the chocolate to dry. If you want to sprinkle the bottom with raw liquorice powder now is the time to do it: just let the chocolate dry a tiny, tiny little bit before you sprinkle it on to avoid the liquorice to be absorbed by the chocolate because it is too wet. You want it to lie on top of the chocolate. When completely dry, you can keep them in an airtight container in the fridge.
These little devils are one of the sweet things I can simply not have in the house without eating them. There is too much good stuff going on at the same time. Coconut, marzipan, ginger and chocolate is a perfect flavour combination in my world, and can’t seem to stay away from them. I make sure to share, and this particular batch I have made for a very dear friend who is coming from Norway to visit me. Can’t wait to see her! Ridiculously easy, super fast and delicious. What more can you possibly want from a recipe?