The Coconut and Amaretti Truffles are delicious 10-minute sweets perfect for those who are always in a rush in the kitchen!
Today’s recipe was designed for those who spend their days running around with a thousand commitments! In these situations, if you want to impress someone with an elegant dessert that’s sweet and quick, there is no better choice than truffles!
The coconut truffles are the perfect solution to make a great impression on any occasion! The ideal dessert for the end of a meal, to be served after the Sunday lunch or during an aperitif with friends at home. Perfect especially to bring to the table during holidays and celebrations, like Christmas and Easter.
These delightful coconut sweets are presented in an elegant and refined way. They can be arranged on a tray, side by side, or placed inside paper cups, colored or solid.
Furthermore, these sweets can also be enjoyed by those with a gluten or lactose intolerance. Simply use coconut and biscuits gluten-free, or mascarpone or spreadable cheese lactose-free.
But now let’s see how to prepare them!
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- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: about 26-28 pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz Ladyfingers (or preferred biscuits, gluten-free or lactose-free for intolerances)
- 8.8 oz Mascarpone (or spreadable cheese, lactose-free for intolerances)
- 1.4 oz Almonds
- 0.9 oz Amaretto (liqueur) (optional or can be replaced with coffee)
- Almond flavor (half vial)
- 0.5 oz Coconut flour (+ a few tablespoons to coat the truffles)
- 0.7 oz Amaretti
- 0.9 oz Sugar
Tools
- Bowl
- Spatula
- Paper cups
Preparation
Take a not too small bowl, work the mascarpone with a fork until it becomes soft and creamy, add the sugar and mix.
I recommend tasting this cream to see if you like it more or less sweet. I deliberately used a little sugar, but you can increase the amount according to your tastes.
Finely crumble the ladyfingers with your hands and add them to the mascarpone along with the coconut flour and finely chopped almonds (it’s fine with the skin or without, toasted or not, your choice).
Also add a few drops of almond flavor, the Amaretto liqueur (if you don’t have it or don’t like it, you can do without it) and the coarsely crumbled amaretti. Mix everything well.
If the mixture is too dense, add a few drops of milk; otherwise, proceed to form the truffles.
With your hands, take a bit of the mixture and form balls (choose the size you prefer). Then roll them in the coconut flour to completely cover them.
Place your truffles on a nice serving dish or inside paper cups and let them rest in the fridge until serving time.
And voilà, as promised, with zero effort, very little time, and low cost, you have made a dessert that will hardly last until the next day!! In my house, they literally devoured them!!
Here they are in a Christmas version, ready to amaze friends and family! 🎄🎁🎅
Enjoy your coconut and amaretti truffles, and we’ll talk soon with a new recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
How to store biscuit truffles?
We can store the truffles in the fridge for 3-4 days covered with food wrap or placed in a container to prevent them from absorbing other odors.
They can also be frozen, and in this case, just let them thaw at room temperature or enjoy them straight from the freezer, like ice cream balls!I can’t eat coconut, how can I substitute it?
The substitution should only be made if absolutely necessary because it would change both the appearance and the taste of this sweet, not for the worse, but it wouldn’t have the same flavor.
If you can’t consume coconut, you can replace it with almond, pistachio, or hazelnut grains.What can I use instead of mascarpone?
Instead of mascarpone, you can use ricotta, robiola, or spreadable cheese.
No yogurt because the mixture wouldn’t have the same texture. Optionally, you can use half the amount of ricotta and half spreadable cheese, etc.
Regarding ricotta, it’s better to use it only if it’s dry, otherwise, sieve it well.What kind of biscuits is best to use for truffles?
I use whatever I find in the pantry! Whether it’s ladyfingers, Pavesini, dry biscuits, Digestive, etc..
Even cocoa ones are fine, but not in this case, otherwise they would become too dark while we want to achieve a whiter and more delicate color.
