There’s something about Scandinavian food that, at least to this English girl, seems unusual and surprising. This biscuit recipe uses simple, familiar ingredients – coconut, butter, sugar and eggs – but the addition of sea salt makes it something new entirely.
When the wind throws the rain against the windows and the fire burns all day, Nordic recipes, using ingredients I already keep in the kitchen, seem a perfect choice.
Scandinavian coconut biscuits with sea salt
- 2 1/2 cups dessicated coconut (US bakers see note at the bottom)
- 2 tablespoons unsalted butter
- 2 eggs
- 3/4 cups caster sugar
- 1 teaspoon fleur de mer or flaky sea salt
Melt the butter in a pan, then remove from the heat and stir in the coconut until well combined.
In a stand mixer, beat the eggs and sugar for 2-3 minutes. Stir in the coconut mix.
Line two trays with parchment. Drop mixture onto tray to form cookies – a headped teaspoon per biscuit. Leave slightly domed for a chewier biscuit, or press down with the back of your spoon for a thinner, crispier finish.
Bake at 350/180c/in the roasting Aga oven (just me?) for around 10 minutes. They don’t need to rise, so it’s ok to open the door to check how they’re looking now & then. Remove when lightly browned on top, before the coconut starts to darken.
Sprinkle immediately with sea salt, whilst still hot.
Allow to cool on the trays, then store in an air tight jar.
Note for American readers: you can use unsweetened fine shredded coconut, but I read that it’s a lot wetter/oilier than our UK product, so it may need drying out first. I’d try spreading it out on a baking sheet and leaving uncovered overnight, or putting in a low oven for an hour.