Have you ever wanted to make homemade chocolates, but without all the effort or a lot of complicated steps?
Then this recipe should be next on your “desserts-to-make” list!
These small morsels not only look wonderful – they also taste just heavenly.
Whenever I find a recipe made with shredded coconut, I can’t wait to try it out, because I just love its flavor so much.
Although I usually prefer dark chocolate over white when it comes to sweet, between-meal nibbles, the white chocolate and coconut combination just carries me away.
Another great thing about this recipe: you can use various types of cookies for making the chocolates. Just make sure they are crispy type of cookie or biscuit – some perfect examples are crisp ladyfingers, shortbread biscuits, or graham crackers.
These goodies are prepared in less than 20 minutes, plus two hours to chill in the fridge, and a little more time to chill after they’ve been formed and rolled in coconut.
It’s super convenient to be able to prepare them in the morning, and keep them cool for afternoon coffee or dinner later in the day. Plus, they also double as a nice gift idea that doesn’t require a lot of time or money to make!
Don’t let the use of alcohol in this recipe deter you from sharing this with the kids – just substitute fruit juice or syrup for the rum to sprinkle on the cookie crumbs.
Cooking By the Numbers…
Step 1 – Crush your cookies
Place the biscuits in a large mixing bowl, and crush them until they are fine and uniform.
Step 2 – Pour on the rum
Pour the rum (or substitute) over the crumbled cookies, and stir to combine. Set aside.
Step 3 – Chop the chocolate
Roughly chop the white chocolate and place it in the top of a double boiler. Fill the bottom of a double boiler (or a small saucepan fitted with a metal mixing bowl on top) with a few inches of water and bring to a simmer.
Step 4 – Melt in a double boiler
Place the chocolate over the heat, and add the cream. Melt the chocolate, stirring constantly.
Step 5 – Pour the ganache
Once a thick sauce is formed (a.k.a. ganache), pour over the crushed cookies and stir to combine. Chill for two hours, or until firm.
Step 6 – Coat with coconut
Place the shredded coconut in a large bowl and scoop the chilled chocolate mixture by the teaspoonful, or using a small ice cream scoop.
Form into bite-sized balls by rolling in the palm of your hand, then drop into the coconut and toss to coat.
Step 7 – Chill before serving
Place the formed chocolates back in the fridge to firm up before serving.
Maybe you have your own suggestions for delicious variations on this recipe? Let me know in the comments!
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.