Bombica

Ingredients for 1 servings:

• 4 tbsp sugar
• 100 g chocolate coating (whole milk)
• 2 packets of vanilla sugar
• 125 g butter
• 600 g butter biscuits
• 100 g milk chocolate
• 150 ml milk
• 50 g butter
• 200 g desiccated coconut
• 100 ml milk
• 1 packet of vanilla sugar
• 2 tbsp sugar
• some cocoa or coconut flakes for rolling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chocolate cookie balls with coconut filling, recipe from Kosovo

Crush the butter cookies in a freezer bag and set aside. Melt the butter over steam, then dissolve the sugar and vanilla sugar in it. Add the milk and mix. Add the chocolate coating and chopped chocolate and let it melt. Remove the pan from the heat and mix the butter cookies with the butter and chocolate mixture using your hands. The mixture needs to be firm enough to form balls. For the coconut filling, melt the butter in the pan. Dissolve the sugar and vanilla sugar in it, then mix in the milk. Remove the pan from the heat and mix in the coconut flakes. The coconut flakes will remain somewhat crumbly; the mixture only comes together when pressed together. Now you can form the balls. To do this, shape the cookie mixture into walnut-sized balls. For the filling, use the knuckle of your index finger to make a deep hollow in the chocolate balls. Then, using a teaspoon, add some of the coconut mixture to the hollow. Now form the chocolate ball around the filling again. Finally, roll the balls in coconut flakes or cocoa powder. Refrigerate for 2-3 hours until firm. This recipe comes from a colleague in Kosovo.