Chocolate coconut balls are simple, but delicious desserts. You just have to combine the ingredients, shape balls and roll them into shredded coconut. The base of the mass is Hungarian all pupose crackers (háztartási keksz), which are sligthly sweet, crunchy biscuits. The crackers’ taste is not so characteristic, rather neutral, that’s why they can be flavoured in any way you want. All purpose crackers can be found in every Hungarian grocery, whole or ground.
I added sour cherry jam to the mixture, but you can replace it with any sourish jam, for example raspberry jam goes well with cocoa and rum, too. I used rum extract, which has a concentrated rum flavour without the high alcohol content associated with real rum. If you serve kókuszgolyó to kids, feel free to use non-alcoholic imitation rum extract.
Ingredients:
- 500 g (~1 lb) ground biscuits
- 80 g (~2/3 cup) powdered sugar
- 150 g (~2/3 cup) soft butter
- 3 heaping tbsp cocoa powder
- 100 g (~3 1/2 oz) ground walnuts
- 2 tsp rum extract
- 350 g (~3/4 lb) sour cherry jam
- 50 g (~2/3 cup) shredded coconut
Place all ingredients, except coconut, in a big bowl, and combine them into a formable mass. Consistency should be paste-like, moist, but not watery. Take small amounts of mixture and roll into balls, then coat with shredded coconut. Place the chocolate balls on a plate and refrigerate for at least 2 hours to let the flavours merge.
