Swedish Coconut Balls
Submitted by lizzie
Crisp, crumbly Swedish coconut cookies leavened with baker’s ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.
YIELD
4 dozenPREP
20 minCOOK
15 minREADY
40 minBaker’s ammonia strikes again, and this time it’s teaming up with flaked coconut for a cookie that shatters the moment your teeth break through.
These little round cookies are all about texture: a blend of butter and shortening makes them tender, baker’s ammonia gives them that dry, airy crispness that baking powder can’t replicate, and coconut adds chew and a toasty sweetness throughout.
Roll them into walnut-sized balls, space them out on the sheet, and resist the urge to peek while they bake.
Four dozen cookies from one batch means there’s plenty to share, or to stash in a tin for the week.
Chef Tips
- Do not open the oven door during baking. The baker’s ammonia needs consistent heat to fully release its gas and bake off. Opening the door can leave a faint ammonia taste.
- Space the balls a full 2.5 inches apart. They spread more than you’d expect.
- Store in an airtight container at room temperature. The crispness holds for over a week if moisture is kept out.
Ingredients
Directions
Cream butter, shortening, sugar, vanilla.
Sift flour with baker’s ammonia and salt.
Stir in flour mixture and coconut.
Preheat oven to 325℉ (160℃).
Shape dough into balls the size of a walnut.
Place 2 1/ 2 inches apart on ungreased cookie sheet.
Bake in 325℉ (160℃) oven for 15 minutes.
Don’t open the oven door while cookies are baking.
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