Cocoa biscuit balls

Name: Cocoa biscuit balls
Ingredients: 250 g plain biscuits; 250 g powdered sugar; 250 g margarine; 50 g cocoa; 100 ml rum; 2 sachets vanilla sugar; 40 candies or 40 sour cherries in liqueur; 100 g shredded coconut

Dessert - Cocoa biscuit balls by Otilia I. - Recipia

Cocoa biscuit balls come together well when the margarine is soft, at room temperature. Ground biscuits, powdered sugar, rum and cocoa are rolled into little balls coated in coconut, with a candy or a sour cherry in liqueur in the middle. I prefer to grind the biscuits finely, without large chunks. Prep: 35 minutes. Cook: 0 minutes. Total: 35 minutes. Servings: 20. About 250 kcal and 2 g protein per serving.

Ingredients

250 g plain biscuits
250 g powdered sugar
250 g margarine
50 g cocoa
100 ml rum
2 sachets vanilla sugar
40 candies or 40 sour cherries in liqueur
100 g shredded coconut

Preparation

1. Put the biscuits through a grinder until you have fine crumbs. 2. Mix the biscuits with the powdered sugar, soft margarine, cocoa, rum and vanilla sugar. Mix until well combined. 3. Shape into balls. If you like, put a candy or a sour cherry in liqueur in the middle of each one, then roll them in coconut.

Notes

Plain biscuits usually contain gluten, and margarine may contain milk, depending on the brand. I serve these with coffee or black tea. I don't rush the mixing: the crumbs need to be evenly coated in margarine before I shape the balls. Choose plain, dry biscuits, not filled ones; the rum isn't cooked, but you can replace it with 100 ml cooled black tea. Keep the balls in a sealed container in the fridge for up to 3 days.