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These Swedish-origin homemade treats are also known by the names coconut balls and chocolate balls, and formerly  —  in the not yet politically correct times  —  also "negro balls", because of their dark appearance.

Whatever they are called, these no-bake sweets are easy even for children to make and also delight adult palates with a cup of strong coffee.

Cocoa balls

65 g butter
65 ml caster sugar
200 ml rolled oats
½ tsp vanilla sugar
(3 ml top-quality vanilla extract)
2 tbsp top-quality cocoa powder,
eg "Valrhona"
20 ml freshly brewed espresso coffee
desiccated coconut

Let the coffee cool down and the butter soften at room temperature. Using a fork or a spoon, mix the sugars and rolled oats with the butter in a bowl. Add the cocoa and finally stir in the coffee (and vanilla extract, if using it). If the mixture is very soft and sticky, cover the bowl and place in refrigerator until the mixture has stiffened slightly.

Pour some desiccated coconut in a small bowl. Divide the chocolate-oat mixture into equal-sized pieces and roll into balls between your palms. Roll the balls in the coconut to cover them and place them on a small tray or plate or in a container. Cover and place in refrigerator to harden. Serve the balls with coffee or tea and store them covered in refrigerator.
Makes about 18 to 20 balls.

Recipe source: adapted from traditional Swedish recipes.


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