For whatever reason I wanted to try a no-bake recipe this season and ended up using this one I found at The Kitchn (because it looked pretty and I like coconut): http://www.thekitchn.com/recipe-coconut-snowballs-recipes-from-the-kitchn-181467
When I made the dough, I was a bit underwhelmed, because the coconut taste didn’t come through at all. My taste-tester and baker’s little helper said the same, so we had to do something about that.
Of course we were doing this on a Sunday, when all the shops in Germany are closed, so I had to make do with what I had and amped it up with some almond, sugar and Amaretto.
This is my updated recipe (and there is a funny video at the bottom).
- 300g unsweetened shredded coconut, divided (reserve ca 50g for coating)
- 150g ground almonds (blanched or not is up to you)
- 2-3 teaspoons melted coconut oil
- 50g maple syrup (or honey)
- 4 tablespoons unsweetened coconut milk
- 4 tablespoons Amaretto
- 1 teaspoon vanilla extract or inside of 1 fresh vanilla bean
- 1 teaspoon almond extract/aroma
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- some powdered sugar to taste
- extra coconut or Amaretto for texture as needed
[Best practice: Use a food processor; If you don’t have one (like me) take a blender to turn the dry shredded coconut into finer coconut meal, then continue in an ordinary bowl;]
Yes food processor: Place 250g of shredded coconut in a food processor along with the coconut oil (try 2 spoons first, add more if necessary, mixture should not be too moist). Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
No food processor: Pour coconut meal into a wide bowl, add the rest as described below and mix well with a fork.
Add ground almonds, maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Do a taste test and see if anything is missing. The mixture should be sticky, but hold its shape. Add more shredded coconut or if it is too soft, if it is too dry add more coconut milk or Amaretto.
Shape the mixture into 1,5 – 2 cm balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and freeze for later, or keep in the fridge and eat within 5 days. Bring to room temperature before eating for best taste.
This time they ended up being really good! So if you’re making this: Enjoy 🙂
And because I think regifting is an awesome way to reduce waste and shamelessly get rid of things you know you don’t need and will never use, here is a bit of advice by the also shameless John Oliver (do not give me stuffed animals):