42 pieces

bake in mini muffin molds (chocolate candy size)

The Little Swedish Kitchen (Rachel Khoo) – this is the book in which I found the lovely coconut mini-cakes. Honestly, I have not followed the recipe strictly. I did it my own way, as usual. The huge amount of cakes was eaten almost instantaneously. They are very aromatic, both smooth and slightly crunchy.


160 g sugar

a pinch of salt

lemon flavor to taste (or the peel of 1 lemon)

120 g unsalted butter (soft)

250 g coconut sawdust

50 g coarsely chopped almonds

4 eggs

Products for the glazing:

200 g baking chocolate, white

25 g unsalted butter

poppy seed for sprinkling (I use blue organic seeds; blacks are also suitable)

Preparation of the dough:

On a low temperature, in a dry saucepan I roast the coconut sawdust. I constantly stir them with a wooden spoon to get roasted on all sides. Be careful, they burn quickly. The aroma is divine!

In a large container, I pour the cooled coconut and mix it by hand with all the other products (except those for glazing). The dough becomes thick.

I form small balls that I place in greased mini muffin-candy molds. I fill the entire basket by sealing well to the edge.

Bake in preheated oven at 170ᴼC for 15 minutes.

Once cooled, I decorate with glazing and sprinkle with poppy seeds.

Preparation of the glazing:

In a heatproof bowl over a pan of simmering water, I melt the chocolate. I take it off the hob and add the butter. Stir well. Use the glaze immediately before it starts to harden.