They are truly delicious, you can prepare them either with ricotta or mascarpone. In this recipe, I preferred to make Coconut Balls with Mascarpone and I guarantee they are like cherries, one leads to another. To be tried during the holidays and beyond!
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Here are links to other coconut recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 20 balls of 12g each
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1.75 oz vanilla wafers
- 5.25 oz Mascarpone
- 0.7 oz Powdered sugar
- 0.7 oz Desiccated coconut (in the mixture + desiccated coconut needed for coating)
- 20 Blanched almonds
Preparation
Break the vanilla wafers into pieces and put them in a mixer, blend until you get a fine flour.
Now add the mascarpone, powdered sugar, and 0.7 oz of desiccated coconut to a bowl,
Mix them with a fork or, if you prefer, with your hands.
Take a bit of the mixture and put it in your hand.
Place the almond on top and cover with a little more mixture.
Form balls by rolling them between your palms.
You’ll get about 20 balls weighing 12g each (including the central almond)
Place the balls in the desiccated coconut and roll them to coat well,
Put them in the fridge for at least an hour.
Tips/Suggestions
Since I don’t like sweets that are too large, I made quite small balls weighing about 12g each.
If you liked the Coconut Balls with Mascarpone, try other sweet recipes with mascarpone:
Plumcake with Mascarpone and Peaches
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