Double Chocolate Coconut Tops
This recipe makes approximately 10-12 servings
Sweet, crispy, soft, caramelized bites. Naturally gluten-free and a mouthful of heaven if you ask me.
The coconut topping from Lagkagehuset has long been a guilty pleasure for me. Sometimes, I just get the craziest craving for one. Therefore, I can easily find myself swinging by and tucking into one all by myself. And now I've discovered how easy it is to make them myself - and even in a version that's bursting with my favorite chocolate! Of course, I can't do it alone, so I'm sharing it with you who also love coconut, caramel and chocolate.
I've chosen to fill them with Daim, as it gives a delicious caramel flavor, and dipped them in my favorite Gold Chocolate from Callebaut and a dark 70-30-38 chocolate from Callebaut for a bitter kick to all that sweetness.
Double Chocolate Coconut Tops
Preparation: >20 minutes Baking time: 10-14 minutes Total: >45 minutes
Ingredients
This recipe makes approximately 10-12 servings
2 eggs M/L
80 g sugar
100 g marzipan, grated
200 g shredded coconut
A pinch of salt
Chocolate for decoration (optional)
100 g. Daim, Dumle, Fudge, Mars, you name it. (optional)
Method:
Preheat the oven to 180 degrees hot air. Whisk the eggs and sugar until fluffy, while you grate the marzipan and chop the Daim, add the marzipan, coconut flour, salt and Daim to your egg mixture. Mix together and make 10-12 peaks. Bake for 10-14 minutes until golden and caramelized on the outside, let them cool completely before decorating with chocolate.
Chocolate for decoration:
Here, I dipped all the coconut tops first in Gold Chocolate, and once it had hardened, I dipped them in dark chocolate. Finally, with a loose wrist, a little more Gold Chocolate was sprinkled on top. Just for decoration. But you can decorate and dip in exactly the chocolate or chocolates you want. And in exactly the way you want. I didn't even temper the chocolate this time, as I wasn't at home and didn't have a thermometer available. I didn't have a microwave either. So in fact, I just melted the chocolate in the top of the reheater. Since I like to serve my coconut pops from the fridge anyway, so they are cool, it doesn't matter (to me) that the chocolate is not tempered.
Tips and storage:
〰️ The coconut tops keep well for 5-6 days in the fridge.
〰️ They can also be frozen, personally, I would freeze them without chocolate and wait to add chocolate until they are ready to serve. But they can also be frozen with the chocolate on.
〰️ Experiment and play with the chocolate of your choice - Christmas chocolate, Easter chocolate, caramels, nuts - the only limit is your imagination.
