Here’s another classic Swedish treat for your next coffee break! Swedish Coconut Bites are so easy to make, even your kids would love preparing them!
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I know these coconut snacks do not look like your typical cookie, but they are indeed considered as cookies. Doesn’t matter if you agree or not, trust me when I say this though — they are DELICIOUS!
Using desiccated coconuts as the main ingredient, these treats come in different sizes.
However, I prefer to serve them in this size. Keep reading and you’ll find out why. 🙂
HOW TO MAKE SWEDISH COCONUT BITES
WHAT IS DESSICATED COCONUT?
They’re basically dried, finely ground coconut flesh. They come in both sweetened and unsweetened types.
I can only find the unsweetened type in Sweden, so that’s what I used for this coconut recipe. Keep that in mind when you’re using the sweetened ones.
WHAT IS THE DIFFERENCE BETWEEN SHREDDED COCONUT AND DESICCATED COCONUT?
While both are dried coconut flesh, there is slightly more moisture left in shredded coconuts compared to desiccated ones.
Both can be used for baking though.
Admittedly, I have never tried this recipe with shredded coconuts, because I normally don’t see them in Stockholm.
CAN I MAKE THESE COCONUT BITES BIGGER?
The tallest I’ve seen is about 9 to 10 cm and it takes me about four bites to finish the whole thing. Expect bits and crumbs to fall, of course.
That’s why I make mine this way – bite size. No crumbs to clean up. 🙂
CAN I SKIP THE CHOCOLATE FOR THIS COCONUT RECIPE?
Sometimes I just dust them with cocoa powder. That’s already enough for a hint of bitterness – to balance the sweetness.
If you think they’re not sweet enough, dust them with powdered sugar instead.
TIPS ON MAKING THIS DESICCATED COCONUT RECIPE:
- Let the desiccated coconuts soak up enough moisture before forming them. This makes it easier for the coconut to stick together.
- If you are still having a hard time forming them, wet your hands.
- Wait for the cooked coconut bites to properly cool down before dipping in melted chocolate. Placing them in the refrigerator to chill normally works for me.
HOW TO SERVE COCONUT BITES
I love pairing them with a cup of tea – after lunch; and with coffee for snack.
I normally bring at least three pieces to work, for my dessert and afternoon (or mid-morning) snack.
Although, you might need to reconsider if you live somewhere warm.
Just have them at home. That way, you can have as many as you want! Enjoy!
LOOKING FOR MORE SWEDISH RECIPES? CHECK OUT SWEDISH TREATS YOU MUST TRY!
IF YOU WANT MORE COOKIE IDEAS, YOU MIGHT LIKE MY COOKIES COLLECTION!
OR IF YOU NEED MORE DESSERT RECIPES, YOU MIGHT LIKE THESE POSTS –
- Coconut & Pistachio Cake Roll
- Italian Cream Filled Pastry (Pasticciotto)
- French Orange and Almond Flourless Cake
- Tuscan Apple Cake
- Pistachio Semifreddo
NOTE: This post was originally published on August, 2018. I have added a video, update the images as well as added more tips for the recipe.
Swedish Coconut Bites
- 50 grams butter, melted (about 5 tbsp)
- 2 medium eggs
- 1/3 cup sugar, heaping
- 2 & 1/2 cups desiccated coconut, unsweetened
- 1 lemon, grated zest
- 200 grams dark chocolate
- Combine eggs and sugar in a medium-sized bowl. Mix.
- Add melted butter, lemon zest and desiccated coconut. Mix until properly combined.
- Set aside for 15 minutes.
- Preheat oven to 180°C (350°F).
- Place the tray in the middle of the oven for 8 to 10 minutes, or until the tops turned darker in color.
- Set aside to cool.
- Melt the dark chocolate, in the microwave or using a double-broiler.
- Dip each coconut bite in the melted chocolate and set aside until the chocolate has hardened.
- Wet your hands if it's too difficult to form each piece of coconut bite.
- You can place the bites in the refrigerator to cool them down quicker, as long as it's not straight out of the oven.
- Handle the bites carefully when you dip them into the chocolate. If they are have not cooled enough, they might break.