Coconut snowballs

For 30 pieces
  • 250 g white couverture
  • 1 Wür fel (25 g) coconut fat (e.g. B. Palmin)
  • 1 Dose ( n) (236 g) pineapple rings
  • 200 g Whole grain butter biscuits
  • 150 g desiccated coconut
  • freezer bags
  • baking paper
30 minutes
very easy
Chop 100 g couverture. Melt with 1⁄2 cube of coconut fat in a hot water bath. Drain the pineapple. Puree finely with a hand blender. Put the biscuits in a large freezer bag, close and run a rolling pin over them until the biscuits are finely crumbled.
Place in a mixing bowl with pineapple puree and 50 g desiccated coconut. Mix in the melted couverture well. Shape cherry-sized balls with slightly moistened hands. Approx. Chill for 1 hour.
Put the remaining coconut flakes in a deep plate. Chop the rest of the couverture. Melt with the remaining coconut fat in a hot water bath. Dip the balls into the couverture using a praline fork (or a wooden skewer).
Drain well and immediately turn in the desiccated coconut. Place on baking paper and let set in the refrigerator for about 1 hour.
1 piece approx:
  • 100 kcal


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