Coconut balls
; void(0);){kind=small}
552We bring you traditional recipe for coconut balls, which has two variations. Use leftovers of the cakes when you are baking or prepare them from the crushed sponge finger biscuits.
recipe,photo-recipe,ladyfingers,grated coconut,cooking chocolate,Cream deserts,Christmas,No-Bake
Cream deserts
Categories
Cream deserts › Christmas › No-Bake › No-Bake creme desserts › Christmas No-Bake desserts › Christmas creme desserts ›
Ingredients
Ingredients
| cooking chocolate | 3.5 | oz | 100 | grams | |
| currant jam | 3 | tbsp | 3 | tablespoon | |
| grated coconut | 7 | oz | 200 | grams | |
| ladyfingers | 7 | oz | 200 | grams | |
| powdered sugar | 2 | oz | 60 | grams | |
| unsalted butter | 3.5 | oz | 100 | grams | |
| vanilla sugar | 1 | pk | 1 | pack |
Recipe
1.
ladyfingers 7 oz (200 g) • grated coconut 7 oz (200 g) • vanilla sugar 1 pk • powdered sugar 2 oz (60 g) • unsalted butter 3.5 oz (100 g) • cooking chocolate 3.5 oz (100 g) • currant jam 3 tbsp
Mix to combine crushed sponge finger biscuits, grated coconut, vanilla and powdered sugar, melted chocolate, jam, rum and butter and work pastry. Form small balls from the pastry, coat them in the grated coconut and place in the paper baking cups. If you bake several types of desserts and you have some leftovers, mix them with jam, rum, coconut and butter when necessary, so that you have the correct consistency and again form small balls and coat them in coconut.
Bon appetit!
