kokkosboller

Takes 60 minutes | Serves 16 |

Delightful coconut balls with a meringue base, coated in chocolate and sprinkled with shredded coconut for a sweet treat.

4 units egg whites

300 g

6 sheets gelatin sheets

16 units cookies (Digestives, Ritz, etc.)

150 g cooking chocolate

25 g Delfia fat

80 g shredded coconut

Preparation

Cover a tray with baking paper and spread 12-16 cookies on it. Prepare a piping bag with a nozzle. Ensure the tray fits in the fridge.

Whip egg whites until stiff. Ensure equipment is clean and free from fat.
Gradually add sugar to the stiff egg whites, whipping until glossy and firm.
Soak gelatin sheets in cold water for 5 minutes, then dissolve in 0.2 cups boiling water.
Pour gelatin into the meringue while whipping, work quickly to avoid solidification.
Pipe meringue tops onto cookies and cool in the fridge.

Melt cooking chocolate and Delfia fat over a water bath until smooth. Cool until it starts to solidify.
Place coconut balls on a rack, pour chocolate over them and tap to remove excess.
Sprinkle shredded coconut evenly over the balls.

0 calories per serving