Coconut tops with sea buckthorn
For this recipe you need to use 100% sea buckthorn juice and dried sea buckthorn flakes for decoration 
You will need:
- 30 g melted butter
- 1 egg
- 50 g of sugar
- 110 g coconut flour
- 4 tablespoons 100% sea buckthorn juice
- 1 tablespoon sea buckthorn flakes for decoration
- 50 g dark chocolate
Here's how you do it:
- Mix sugar, eggs, sea buckthorn juice, coconut flour and melted butter together with a hand mixer.
- Turn on the oven at 175 degrees.
- Shape the coconut tops with a spoon and your fingers. They can either be made so that they get 3 or 4 sides.
- Place on a plate with baking paper.
- Bake them in the middle of the oven for about 10 minutes, until they are lightly golden
- Let them cool on a wire rack
- The chocolate is melted over a water bath and then one side of each top is dipped in chocolate
- Sprinkle with dried sea buckthorn flakes after the chocolate has sat for a moment but is still moist and let them dry
Note: This recipe makes approx. 15 coconut tops, depending on the size, but don't let them be too small, as they should be a little juicy in the middle.
There may well be a bit of 'grandma' about coconut tops, but we think they are more of a classic. They taste really good, are quickly made, they are gluten-free and can therefore be served to everyone and they can last several days in an airtight tin.
