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.
Cut-out holiday sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free!
lots of cookie pop ideas - flowers, butterflies, etc. (Stop-and-Go Cookie Pops shown)