Gingersnap Spice Coconut Peaks (Dipped in Chocolate)

Classic gingersnap spices cinnamon, cardamom, ginger and cloves bring a holiday twist to Swedish “kokostoppar” (coconut peaks).

In the Scandinavian kitchen (and in my Pacific Northwest kitchen for that matter) the month of December should be full of spices. Spices are, after all, the antidote to dark and gray weather. They’re the pick-me-up of the winter kitchen.

Fortunately, December is the month of julbak, or “Christmas bake,” and the Swedish holiday cookie of choice is peppparkakor. These spicy gingersnaps are baked in large batches, in the form of hearts, pigs and other iconic shapes, and placed in a tin to keep throughout the month. They come out during adventskaffe, the Sunday coffee and glögg infused gatherings to celebrate Advent, and they are an essential part of Swedish Christmas.

Since peppparkakor are such an staple of the Swedish holidays, so are the spices in them. Combine cardamom, cloves, ginger and cinnamon in a dish and it immediately tastes like December.

Chocolate Dipped Gingersnap Spice Coconut Peaks

These cookies are a rendition of a recipe for kokostoppar (coconut peaks) in my book Fika: The Art of the Swedish Coffee Break (you can buy a signed copy here), made with the typical gingersnap spices to give them a holiday taste. They’re perfect if you’re in need of a holiday cookie but don’t have the time to commit to the full pepparkakor baking process (which requires letting the dough sit overnight, and rolling dough and cutting out cookies).

For extra spice – because the days are short, the nights are long, and we all need a little help to get through it all – I add a little ground pepper to the chocolate before dipping them. Very short on time? Skip the chocolate dipping part, these cookies are just as good without it.

Gingersnap Spice Coconut Peaks (Dipped in Chocolate)

Gingersnap Spice Coconut Peaks (Dipped in Chocolate)

Ingredients:

2 eggs

1/3 cup (2.5 ounces, 70 grams) organic cane sugar

3 tablespoons coconut oil

1 teaspoon ground cinnamon

1 teaspoon cardamom seeds, crushed

1 teaspoon ground ginger

1/2 teaspoon ground cloves

2 cups (8 ounces, 226 grams) shredded coconut, unsweetened

For dipping:

100 grams (3.5 ounces) dark chocolate

1/4 teaspoon ground pepper

Preparation:

Preheat the oven to 350°F (175°C).

In a bowl, whisk the eggs until frothy. Add the sugar and whisk together until well blended, then add the spices.

In a saucepan, melt the coconut oil. Remove from heat and let cool for a a few minutes before adding to the egg mixture. Mix together until smooth.

Fold in the shredded coconut. Let stand for about 10 minutes.

Using a tablespoon, scoop out the batter and form it into a ball, then shape it into peaked mounds. Place on a greased baking sheet, or one lined with a silicone baking mat or parchment paper.

Bake for 10 to 12 minutes, until the cookies are a golden brown on top.

Remove from the oven and let cool.

When cool, melt the chocolate (with your preferred method of doing so – mine is with the chocolate in a small saucepan, placed in a larger saucepan with boiling water in it, the makeshift double boiler) and stir in the black pepper. Carefully dip the bottom of each cookie and place on a piece of parchment paper or silicone baking mat to let dry.

Once the chocolate has dried, storethe cookies in an airtight container.

Enjoy!

Related:

Gluten-Free and Vegan Pepparkakor

Pepparkakor: Making Swedish Gingersnaps

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