Coconut Balls
Small, white, round, elegant, romantic… We mean Raffaello-style coconut balls, but if the description makes you think of pearls, you are not far off. You will see for yourself: they really are the pearls of a festive table.
- Time
- 30 min
- Servings
- 8
5.0 · 3 ratings
By Bojan Nikolić ·
Preparation
-
1
Toast the hazelnuts briefly over high heat, then rub off their skins.
hazelnut
-
2
Bring water to a boil in a deep pot, add the sugar and margarine and stir until they melt.
sugar
margarine
-
3
Take the pot off the heat and gradually stir in the powdered milk and 400 g of the desiccated coconut, then leave the mixture to cool.
powdered milk
desiccated coconut
-
4
Shape the mixture into balls and put a toasted, skinned hazelnut in the middle of each.
hazelnut
Tip: If the mixture is still too soft to shape even when cool, just add a little more coconut.
-
5
Roll the balls in the remaining coconut.
desiccated coconut
