I have been making these for years from Swedish chef Marcus Samuelsson’s Aquavit cookbook. Although his list of ingredients and proportions are essentially the same as the coconut cookie recipes in common Swedish cookbooks his method is a bit different and I really like the result. I prefer to flatten the drops of batter before baking them so the cookies get really crisp and golden. More like chips than cookies.
Toasted Coconut Butter Cups - unsweetened coconut flakes, toasted and blended to butter, sweetend to taste with choice of sweetener, then spooned into a mold or muffin tin and filled with filling of choice: almond butter, nuts, dark chocolate, etc.