Coconut balls and Nutella®
![Coconut balls and Nutella®](/al/sites/nutella20_al/files/styles/scale_width_970/public/2023-05/coconut_balls_mar.jpg?t=1717161219)
INGREDIENTS FOR 20 SERVINGS
-
300g flour (+or- depending on absorption)
-
135g sugar
-
100g soft butter
-
2 eggs
-
5g baking powder
-
1 teaspoon lemon zest
-
1 pinch of salt
-
300g Nutella® (15g per serving)
-
200g grated coconut
-
5 tablespoons orange blossom water
![nutella – an ingredient to prepare this delicious recipe nutella – an ingredient to prepare this delicious recipe](/al/brands/nutella20/themes/custom/nutella20_theme/assets/images/icons/recipe-portion-img.png?t=1717161219)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
-
In a large bowl, add in the soft butter (take it out of the fridge 1 hour before to soften it) and the sugar. Using a manual whisk, work the mixture until you get a homogeneous cream. Add the two whole eggs at room temperature and whisk until the mixture whitens. Add the lemon zest and mix.
-
Sift the flour, baking powder and salt, then add them in three times to the previous mixture. Work the whole with a spatula to incorporate them well until you get a soft, smooth and homogeneous dough.
-
Line a baking dish with baking paper, then oil your hands and shape into small balls about 7g the size of a cherry. Place them on the baking sheet, making sure they are spaced well as they will swell during cooking.
-
Cook the balls in the preheated oven at 180° for about 8 to 10 minutes until they take on a slight golden color from the bottom. Do not leave them too long as they will harden later.
-
Let the shortbread balls cool down.
-
Do the same with the rest of the dough.
-
Stick two coconut balls using a bit of Nutella®.
-
Coat generously with coconut and drizzle the little cakes with Nutella®. Do the same with the rest of the littles cakes.