Chocolate Coconut Balls | Kosher Recipes

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Chocolate Coconut Balls

Part of our Swedish offering consists of this surprisingly tasty morsel of chocolate and coconut; pretty much my favorite combination. Hesitant about the uncooked oatmeal, I shrug and toss it into the bowl telling myself it's looking like a good breakfast option. (Note to self: use gluten-free oatmeal for a even more perfect option.) This cookie is super easy to make and requires no baking. A perfect summer project for the kids.

I've disguised the simplicity by placing each ball into a foil cup. Transformed into an elegant bite, I have no problem offering them on my dessert buffet....leaving plenty of the mixture in the bowl for my 'healthy' snacking!

Kosher Status:	Dairy
Number of servings:	36 balls
Main Ingredient(s):	Oatmeal, Coconut - Dessicated, Cocoa
Preparation Time:	00:20
Cooking Time:	00:00
Skill Level:	1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:

Ingredients:

4 cups regular or gluten-free oatmeal
1 1/4 cups sugar
1/2 cup unsweetened dark cocoa powder
1 cup butter (or margarine)
2 tablespoons of coffee (mix up some instant)
1 teaspoon vanilla extract
2 x 1 oz. squares of unsweetened baking chocolate (pareve for non-dairy), melted
about 1/2 cup shredded sweetened coconut for rolling the balls

Steps:

Cream the butter and sugar in a bowl, with a wooden spoon or mixer. Add the cocoa and oatmeal and mix well. Add the coffee, vanilla and melted chocolate. Stir well.

I like to use my portion scoop, #40 or #50 to form walnut sized balls. Roll the balls into the coconut. Place on a plate and refrigerate until ready to serve. Of course, you can just eat them right away.

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Chocolate Coconut Balls

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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