Coconut Snow Balls
I made these for Christmas gifts (homemade Raffaello) and I realized they “disappear” if not placed in a “safe place”. These will make cute gifts!
The preparation is easy and to assemble this you will need only to melt the chocolate with the butter and assemble the ingredients. The melted chocolate will appear oily, but don’t worry, after assembling and cooling this will fist hold together and then will set and turn harder.
I planned to prepare a snowman, to use a ball and a smaller one without almond for the head, but finally my hubby saw in this a bird and after I’ve fixed the head with a toothpick he just placed a piece of roasted almond as beak. I found a bird much so cute that I simply used to cloves as eyes and the bird was ready! The snow? Some additional coconut flakes were perfect for this and are edible.
Coconut Snow Balls
- Difficulty: easy
- 200 g white chocolate
- 150 g unsweetened dried coconut flakes
- 100 g ladyfingers cookies
- 100 g powdered sugar
- 1 teaspoon vanilla sugar
- 100 butter or margarine
- 1 tablespoon rum
- about 50 almonds, whole and peeled
- 50 g unsweetened dried coconut flakes to coat
- If you have almonds with skin, place them in hot water for 2 minutes and then rinse with cold water. It will be easy to remove the skin. Dry the almonds with a towel before use.
- I used 200 grams of white chocolate which I crumbled using the food processor; if you have white chocolate chips you will not need this step. Place the crumbled chocolate aside in a microwave safe bowl.
- Place coconut flakes and the broke ladyfingers cookies in the food processor. Work until finely crumbled.
- To the processor add powdered sugar and vanilla and work for a few seconds.
- Place the butter in the same bowl as the white chocolate and melt it in the microwave for about 1-2 minutes. Stir. You can also make this placing the bowl over a pot of boiling water.
- When the chocolate mixture is soft (it is not necessary that this is completely melted) add this to the food processor as well as the rum. Pulse until combined.
- Now take about 2 teaspoons mixture in your hand, press inside the almond and press it all together forming a ball of about 2 1/2 cm (1 inch) wide.
- Coat immediately in the reserved coconut flakes and place on a tray. Continue until all the mixture is used.
- Place the tray in the fridge or outside (if winter) until set.