* Percent Daily Values are based on a 2000 calorie diet.
White chocolate and berry coconut mountains
Seriously moreish little treats
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert, Party food, Snack
Servings: 20
Calories: 294kcal
Author: Rachel Khoo
Equipment
2 saucepans
Large tray
Large bowl
Wire rack
Heatproof bowl
Ingredients
100ggolden caster sugar
1/2tspfine sea salt
1lemonzest
120gbutter
200gdesiccated coconut
150gsesame seeds
50gground almonds
3medium eggs
350gwhite chocolate
125glingonberriesor redcurrants
Method
Preheat the oven to 200°C/fan 180°C/gas 6.
Put the sugar, salt, lemon zest and butter into a saucepan and melt over a medium heat. Set aside.
Pour the coconut on to a large tray lined with baking paper and place in the oven for five minutes, or until fairly well-toasted. Keep a close watch, and stir the coconut occasionally to toast it evenly. When the coconut is ready, take out of the oven and pour into a large bowl with the sesame seeds and ground almonds. Mix together, then pour in the melted butter and mix again. Add the eggs, then stir together until everything is well-combined. Leave to cool slightly.
Line a baking tray with baking paper. Form the mixture into 20 small pyramids (about 4cm high and 5cm in diameter) and set on the lined tray. Place in the oven and bake for 20–25 minutes, or until slightly golden on the peaks and firm to the touch.
Remove from the oven and leave to cool on a wire rack while melting the chocolate. Break up the chocolate and put into a small heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Leave to melt, stirring occasionally. Once the chocolate has melted, dip the cakes into it and top each one with three to four berries of your choice.