This is a childhood favourite again. Cocoa flavoured dough in a coconut jacket with a juicy pickled sour cherry in the middle. Normally Coconut Balls should be chilled before you serve but to be honest I really love to eat some before it goes into the fridge when the dough is soft. Omnomnom!
This is one of the best party desserts and if you have any leftovers, you can store them in the fridge for a few days without any problems. It will be a yummy treat in the lunchbox too!
- 500 g ground tea biscuits
- 125 g butter
- 5 tbsp cocoa powder
- 1 jar pickled sour cherries strained, remove the seeds
- The juice of the pickled sour cherries
- 1 tbsp rum
- Desiccated coconut
- Put the ground biscuits into a large mixing bowl and cut the butter into small cubes and use your hands to mix the butter and the biscuits to get a buttery crumb. If you prefer a bit more firm texture let's double the quantity of butter.
- Add the cocoa powder and mix it into the crumb.
- Pour the sour cherry juice and the rum into the mixing bowl and start to mix the dough with your hand.
- If it's not soft enough, add some milk. The dough still should be firm enough at the end to form small balls.
- Form the first dough-ball and create a little hole on the side, place one sour cherry in it then form a ball between your palms.
- Place the finished ball into a bowl full of desiccated coconut and cover the surface with it.
- Repeat this process till you run out of dough.
In Sweden, there are popular desserts, called chokladbollar and kokosbollar. These are quite similar to coconut balls but normally they have no filling and the balls are covered by pearl sugar or desiccated coconut.