I think everyone likes coconut balls and when you make them yourself they are much better than what you get to buy. In this recipe you get some smart tips and I show you a method that makes the job easy and fun.
Ingredients
Italian Meringue
- 320 gram egg white (8 eggs)
- 80 gram sugar
- 400 gram sugar for syrup
- 2 dl water
- 0,5 tsp salt
- 1 tsp vanilla extract
Chocolate cover
- 400 gram dark chocolate
- 35 gram delfia fat
- 1 pinch maldon salt
Almond cake base
- 1 pcs finished almond cake dough
Coconut balls have long durability in the fridge so you can make them a few days before you have planned to serve them. The only danger is that you eat them up because they are very tempting to look at when you open the fridge.
Step 1
Start by cutting the almond cake dough to the bottom into 1 cm thick slices.
Step 2
Press out so they get a little bigger and place on a baking tray with baking paper. Bake at 200 degrees for 9 minutes. Allow the bottoms to cool completely before adding the Italian meringue.
Step 3
When you make the Italian meringue, I start by finding a pan and adding 400 grams of sugar and 2 dl of water.
Step 4
Bring to the boil and cook for 5-6 minutes until it thickens and becomes like a syrup. After you have boiled the sugar mixture, pour the egg whites and salt into a food processor with a whisk and set at half speed. Whisk for a few minutes until it begins to foam. When it foams, turn up the speed and add the sugar little by little. When the meringue has got the sugar and you have got a stiff and fine meringue, add the hot syrup.
The perfect temperature on the sugar brine when making Italian meringue is 120 degrees.
Step 5
Pour the hot syrup into the meringue in a thin stream while the machine is at full speed. Make sure you pour straight into the meringue and not on the whisk because then you can quickly spill with the hot syrup.
Step 6
After you have added the syrup, let the machine run at almost full speed for about 10 minutes to allow it to reach room temperature.
Step 7
Put the meringue in a spray bag and find the fried almond cake bases.
Step 8
Spray the meringue on each base. When you have finished, put the pan in the fridge and let them cool completely before you put on the chocolate coating.
Step 9
When melting chocolate, it is smart to use a water bath. Find a small pan and add some water. Bring the water to a boil and place a steel bowl or a glass bowl on top of the pan. Then the bowl is heated by the steam from the water. Add 2/3 of the chocolate and let it melt.
Step 10
Chop up the last 1/3 of the chocolate. When the chocolate in the water bath reaches a temperature of between 45-50 degrees, remove the bowl and add the rest of the cold chocolate. Stir constantly until all the chocolate has melted. Feel free to use a thermostat. The perfect working temperature for chocolate is 32 degrees.
Step 11
Dip each coconut ball into the hot chocolate and place on a tray.
Step 12
Sprinkle with a little coconut if desired. When you have pulled all the coconut balls in chocolate, put them in the fridge until serving.
Now you can enjoy sharing and eating homemade coconut balls. Good luck.
