I have made these little balls many times when I have leftover sour cherries from the liqueur. They are not complicated and yield enough for a whole tray, perfect for serving at gatherings or when you crave something sweet without baking. The cookies and cocoa combine well with the flavor of rum and the alcoholic cherries, while the coconut on top ties them together beautifully.
Quick Info
Total time: approximately 50-60 minutes (including shaping and cooling)
Preparation time: 15-20 minutes
Cooking time: 5-10 minutes (only at the beginning, on the stove)
Servings: 35-45 balls, depending on size
Difficulty: easy
Recipe type: no-bake dessert, snack for parties or family occasions
Ingredients
500 g crushed plain cookies
10 tablespoons sugar
150-200 g butter
250-300 ml water
2-3 tablespoons cocoa
rum essence (usually Dr. Oetker, to taste)
sour cherries from the liqueur (enough for each ball)
coconut for rolling
Optional: crushed nuts for mixing
Preparation Method
1. Drain the cherries from the liqueur in a strainer and set them aside so they don’t wet the mixture.
2. In a small pot, place the water, sugar, and butter. Turn on the heat and stir until the butter is completely melted and the liquid comes to a boil.
3. Turn off the heat and add the crushed cookies. Then add the cocoa and rum essence. Mix well to combine everything. If you want, you can also add crushed nuts here.
4. Let the mixture sit for 2-3 minutes off the heat, just enough for the ingredients to blend and stick together, then let it cool. It needs to be almost cool when shaping, otherwise, it will be too soft.
5. When it has cooled enough not to burn your hand, take a small amount of the mixture (about the size of a walnut), flatten it in your palm, place a cherry in the center, and pinch the edges to form a ball.
6. Roll each ball in coconut.
7. Place them on a platter or in a tray; optionally, let them chill in the refrigerator for at least an hour before serving to firm up a bit.
Why I make this recipe often
It’s a recipe I use for leftover cherries from the liqueur. It requires no baking, is quick to make, and yields enough pieces for a large gathering. They are easy to store in the refrigerator for a few days. The combination of cookies, cocoa, cherries, and coconut is suitable for quick desserts.
Tips and Variations
Tips
- If the mixture seems too soft, add more crushed cookies.
- If it’s too hard, add a few tablespoons of warm water or a little rum essence.
- The cookies should be finely crushed to bind easily.
Substitutions
- Cherries can be replaced with other alcoholic fruits, but the taste will change.
- Sugar can be adjusted if the cookies are already sweet.
- Butter can be substituted with margarine if needed, but the texture will be slightly different.
Variations
- You can mix crushed nuts into the mixture for a richer flavor.
- If you don’t want coconut, you can roll the balls in cocoa or powdered sugar.
Serving Ideas
- I serve them cold, directly from the refrigerator.
- They are great on a dessert platter for holidays or when you have guests.
- They can be placed in small candy papers for a tidier appearance.
Frequently Asked Questions
Can I use cherries from a compote?
Cherries from the liqueur are more aromatic and firmer. Compote cherries work, but the texture will be softer, and the flavor is not as intense.
Do I have to use cocoa?
Cocoa adds flavor and color. Without it, they will be bland, but technically you can skip it if you don’t have it on hand.
Can I use cocoa or cream cookies?
For the correct consistency, plain crushed cookies work best. Cream-filled ones may make the mixture too soggy.
Can the balls be frozen?
I don’t recommend it, as the texture changes and sometimes the coconut separates after thawing.
How much rum should I add if I’m not using essence?
If using real rum, add to taste, starting with a teaspoon. The essence is much more concentrated.
Nutritional Values
Approximately, one ball has around 60-80 kcal, with about 8 g of carbohydrates, 3 g of fat, and 1 g of protein. Values vary depending on size, how much butter you use, and whether or not you add nuts. These are just rough estimates.
Storage and Reheating
The balls can be stored in the refrigerator in a closed container for up to 4-5 days. No reheating is needed. If left at room temperature for more than a few hours, they become too soft. Freezing does not yield the same results after thawing, so I recommend only keeping them cold.
Quick Info
Total time: approximately 50-60 minutes (including shaping and cooling)
Preparation time: 15-20 minutes
Cooking time: 5-10 minutes (only at the beginning, on the stove)
Servings: 35-45 balls, depending on size
Difficulty: easy
Recipe type: no-bake dessert, snack for parties or family occasions
Ingredients
500 g crushed plain cookies
10 tablespoons sugar
150-200 g butter
250-300 ml water
2-3 tablespoons cocoa
rum essence (usually Dr. Oetker, to taste)
sour cherries from the liqueur (enough for each ball)
coconut for rolling
Optional: crushed nuts for mixing
Preparation Method
1. Drain the cherries from the liqueur in a strainer and set them aside so they don’t wet the mixture.
2. In a small pot, place the water, sugar, and butter. Turn on the heat and stir until the butter is completely melted and the liquid comes to a boil.
3. Turn off the heat and add the crushed cookies. Then add the cocoa and rum essence. Mix well to combine everything. If you want, you can also add crushed nuts here.
4. Let the mixture sit for 2-3 minutes off the heat, just enough for the ingredients to blend and stick together, then let it cool. It needs to be almost cool when shaping, otherwise, it will be too soft.
5. When it has cooled enough not to burn your hand, take a small amount of the mixture (about the size of a walnut), flatten it in your palm, place a cherry in the center, and pinch the edges to form a ball.
6. Roll each ball in coconut.
7. Place them on a platter or in a tray; optionally, let them chill in the refrigerator for at least an hour before serving to firm up a bit.
Why I make this recipe often
It’s a recipe I use for leftover cherries from the liqueur. It requires no baking, is quick to make, and yields enough pieces for a large gathering. They are easy to store in the refrigerator for a few days. The combination of cookies, cocoa, cherries, and coconut is suitable for quick desserts.
Tips and Variations
Tips
- If the mixture seems too soft, add more crushed cookies.
- If it’s too hard, add a few tablespoons of warm water or a little rum essence.
- The cookies should be finely crushed to bind easily.
Substitutions
- Cherries can be replaced with other alcoholic fruits, but the taste will change.
- Sugar can be adjusted if the cookies are already sweet.
- Butter can be substituted with margarine if needed, but the texture will be slightly different.
Variations
- You can mix crushed nuts into the mixture for a richer flavor.
- If you don’t want coconut, you can roll the balls in cocoa or powdered sugar.
Serving Ideas
- I serve them cold, directly from the refrigerator.
- They are great on a dessert platter for holidays or when you have guests.
- They can be placed in small candy papers for a tidier appearance.
Frequently Asked Questions
Can I use cherries from a compote?
Cherries from the liqueur are more aromatic and firmer. Compote cherries work, but the texture will be softer, and the flavor is not as intense.
Do I have to use cocoa?
Cocoa adds flavor and color. Without it, they will be bland, but technically you can skip it if you don’t have it on hand.
Can I use cocoa or cream cookies?
For the correct consistency, plain crushed cookies work best. Cream-filled ones may make the mixture too soggy.
Can the balls be frozen?
I don’t recommend it, as the texture changes and sometimes the coconut separates after thawing.
How much rum should I add if I’m not using essence?
If using real rum, add to taste, starting with a teaspoon. The essence is much more concentrated.
Nutritional Values
Approximately, one ball has around 60-80 kcal, with about 8 g of carbohydrates, 3 g of fat, and 1 g of protein. Values vary depending on size, how much butter you use, and whether or not you add nuts. These are just rough estimates.
Storage and Reheating
The balls can be stored in the refrigerator in a closed container for up to 4-5 days. No reheating is needed. If left at room temperature for more than a few hours, they become too soft. Freezing does not yield the same results after thawing, so I recommend only keeping them cold.