John Myers
Almond Coconut Balls
The perfect almond coconut balls recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 Egg
- 250 g Butter or margarine
- 175 g Sugar
- 1 packet Baking powder
- 2 packet Almonds, roasted and coarsely ground
- White chocolate
- Desiccated coconut
- Prepare: Roast the almonds briefly in a pan or in the oven on all sides, cool, roughly grind in a blender and leave to cool on a plate.
- Preheat the oven to 180 degrees (convection 160 degrees) and line 2 baking sheets with baking paper.
- Mix the butter or margarine with the sugar and egg until creamy. Mix the flour with the baking powder and the almonds and knead into the egg-butter mixture. If the dough is still sticky, add a little flour.
- Now form small balls out of the mass and distribute them on the baking sheets with a little space between them.
- Bake the balls in the preheated oven for about 20-25 minutes, remove them and let them cool.
- Melt the couverture over a water bath and place the desiccated coconut on a plate.
- First dip the balls in white chocolate and coat the balls with it and then roll them into the desiccated coconut. Let dry on a piece of baking paper.
- Store the dried balls in an airtight container.
- You can also roll the balls in ground, roasted almonds instead of in coconut.
- Tip 10: If you like, you can mix in a little cocoa under the pastry dough. Also tastes very, very tasty or you can try ground hazelnuts instead of almonds. It’s up to you 🙂
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