Steps

• Mix the ricotta with the sugar using a spoon until the sugar has dissolved.

  Grind the cookies into powder using a small blender. (*)

  In a bowl, combine the cookie powder and coconut with the ricotta mixture (I combined them one at a time to show you the step-by-step photos, but you can blend the cookies together and then mix everything at once).

  

• Mix well with a spoon until you obtain a well-blended and soft mixture.

  With these quantities and proportions of ingredients, the mixture will be soft yet perfectly workable and not sticky, and you can make ricotta and cookie balls simply by taking small portions and rolling them in the palm of your hand. (**)

  After forming the balls, roll them in cocoa, or in coconut, or in colored sprinkles. Or in all three like I did 🙂

  

• Let them rest in the fridge for a couple of hours before serving.

  

• (*) To your taste, you can use only one type of cookie (just shortbread or just cocoa) or alternatively, I suggest bicolor cookies. In an anti-waste perspective, you can also use a mix of pieces and crumbs of various types of cookies without compromising the success of the recipe: I always save the leftovers that remain at the bottom of the bags, and you?

  (**) If the mixture sticks to your hands, it might be due to a ricotta that’s too moist. To solve this, I suggest placing the mixture in the fridge for about an hour before forming the balls: the cold will thicken the mixture and make the work easier. Alternatively, you can add more cookies or coconut until you achieve the desired consistency. For a denser and richer texture (with more fat content), you can substitute ricotta with mascarpone.