Coconut Balls

Uploaded: 1 November, 2021



Recipe taken from Meatballs for the People, by Mathias Pilblad.
Published by Bloomsbury.


Ingredients - Serves:

Makes 24 balls
1kg medium oatmeal
250g icing sugar
1 vanilla pod, split lengthwise and seeds scraped out
125g unsweetened cocoa powder – use a good quality brand
50ml whipping cream
50ml Licor 43 or Galliano
500g butter, at room temperature and whipped until light and airy
200g desiccated coconut, to decorate


1. Using a large metal spoon, mix the oatmeal, icing sugar, vanilla seeds and cocoa powder together in a large mixing bowl. Add the cream and Licor 43 and continue mixing until all the ingredients are blended. Add the whipped butter and beat until everything is well combined. It’s important, however, that the oatmeal does not get too processed and still retains texture.

2. Shape the mixture into about 24 smooth balls, 40g each and the size of a golf ball.

3. Spread the coconut over a tray and roll the balls, one at a time, in the coconut to thoroughly coat. You want to make sure there’s enough coconut on them that they become difficult to eat, with coconut raining onto your shirt. I serve these at room temperature. If not serving immediately, however, store in an air-tight container in the fridge for up to two weeks and remove 30 minutes before serving.