Cocoa and coconut balls

Name: Cocoa and coconut balls
Ingredients: 250 g plain biscuits; 250 g margarine; 30 ml rum; 250 g powdered sugar; 50 g cocoa; 2 sachets vanilla sugar; 50 g ground walnuts (optional); 20 sour cherries in cherry liqueur (optional); 100 g desiccated coconut

Dessert - Cocoa and coconut balls by Bogdana A. - Recipia

Cocoa and coconut balls are no-bake, made with crushed biscuits and soft margarine. The middle stays dense, like a cocoa biscuit packed into one bite. I grind the biscuits finely, but not to a powder. Prep time: 25 minutes. Cook time: 0 minutes. Total time: 25 minutes. Servings: 25. About 200 kcal and 3 g protein per serving.

Ingredients

250 g plain biscuits
250 g margarine
30 ml rum
250 g powdered sugar
50 g cocoa
2 sachets vanilla sugar
50 g ground walnuts (optional)
20 sour cherries in cherry liqueur (optional)
100 g desiccated coconut

Preparation

1. Grind the biscuits in a meat grinder. Use margarine at room temperature. 2. Mix the biscuits with the powdered sugar, cocoa, vanilla sugar, ground walnuts, margarine and rum until the mixture holds together. 3. Shape into 25 balls. If you like, put a drained sour cherry from cherry liqueur in the middle of each one. 4. Roll the balls in the coconut.

Notes

I serve them with black coffee; they have something of a cocoa biscuit packed into one bite. If the crumbs are still coarse, put the biscuits through the meat grinder once more; fine desiccated coconut clings better than wide flakes. The rum goes in uncooked, and you can use 30 ml orange juice instead; the sour cherries in liqueur can be replaced with 20 well-drained sour cherries from compote. Keep the balls in a sealed container in the fridge for up to 3 days. The biscuits contain gluten, and the ground walnuts are optional; for a gluten-free version, choose plain biscuits certified gluten-free.