Steps

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

  Grind the cookies into a 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 add everything all at once).

  

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

  With these quantities and proportions of ingredients, the mixture will be soft but perfectly workable and not sticky, allowing you to 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, coconut, or colored sprinkles. Or all three, as I did. 😊

  

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

  

• (*) To taste, you can use only one type of cookie (only ladyfingers or only cocoa) or alternatively, two-colored cookies. In an anti-waste perspective, it’s also possible to 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, do you?

  (**) If the mixture sticks to your hands, it might be due to overly moist ricotta. To solve this, I suggest placing the mixture in the fridge for about an hour before forming the balls: the cold will firm up the mixture and make the task easier. Alternatively, you can add more cookies or coconut until you reach the desired consistency. For a denser and richer mixture (with more fat mass), you can replace the ricotta with mascarpone.