Oh boy, what a time! You’d think that quitting my job would suddenly give me an extra nine hours in the day. Well, you’d be wrong! In between the preparations for moving and decorating the apartment before we move out I’ve hardly had time for anything – I barely have the energy to make anything in the kitchen right now, let alone photograph and blog about it. I’m exhausted – and then I go to sleep, wake up, I’m still exhausted and I have to do another thousand things. Bleurgh – I hate moving, but it’s getting close now so it will soon be all over!
I must apologise for not being able to stop by others’ blogs as often as I would like! I try to drop in when I can but my time is seriously stretched thin these days, so please do forgive me if I can’t visit as often as I have in the past. Once I’m settled down in Sweden I should be able to resume once again where I left off, but in the meantime – don’t forget about me please!
Today’s recipe is going to be short and sweet, and I’m going to share something with you that’s perfect to have with coffee. While this particular recipe is Swedish, they’re not dissimilar to coconut macaroons, although these use the whole egg, instead of just the whites, which I dare say does make them a little easier and faster to make.
They should ideally be really small – literally “bite-sized”, so the recipe below should yield about 25-30 cakes. I’ve dipped them in chocolate because, hey, who doesn’t like chocolate, although they can equally be served plain. They’re not too sweet either which makes a nice change from the usual sugar-laden cakes and cookies one is often wont to eat. Another bonus as well is that these are gluten free. That doesn’t really matter much to me but I know that there’s a whole bunch of people out there avoiding gluten for various reasons so this is a lovely little bite to serve on a cake platter for those with such dietary restrictions.
Have a good day folks – I’ll be back in a few days with something new, although I’m not sticking to my regular posting schedule right now due to time constraints!
- 50g Butter
- 2 Eggs
- 120g Sugar
- 200g Dried, shredded Coconut (unsweetened)
- Start off by preheating the oven to 175 degrees Celsius, then mix together the eggs and sugar in a large bowl.
- Melt the butter in a pan or using the microwave and then transfer to another large bowl along with the coconut. Mix well and allow to stand for a few minutes to ensure the fat is well absorbed by the coconut.
- Pour the sugar and egg mixture into the coconut and mix well to combine into a loose dough.
- Line a baking sheet with greaseproof paper and drop heaped teaspoons of the mixture onto the paper. Form them into rough cone shapes with your fingers and once you've made them all, bake in the preheated oven for about 10 minutes until starting to turn golden brown.
- Remove from the oven and lift the cakes away from the paper before they cool to prevent sticking (you can place them back down on the same paper).
If you decide to dip them in chocolate, break the chocolate into small chunks and melt in a bain-marie before gently dipping the bottom of each cake into the molten chocolate. Place onto a clean piece of greaseproof paper and allow to set before enjoying.