Chocolate Coconut Balls
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Photo: Erik Rank
("Irish Potatoes")
MAKES 20
This recipe came from the Philadelphia restaurant Moonstruck.
1 1/2 cups unsweetened coconut flakes
1 3/4 cups confectioners' sugar
3 tbsp. heavy cream
1/2 tsp. vanilla extract
1 tsp. cocoa
2 tbsp. cinnamon
1 Place coconut flakes in a food processor and pulse until finely chopped. Transfer coconut to a bowl, add 1 1/2 cups of the confectioners' sugar, heavy cream, vanilla, and mix well.
2. Spoon out about 1 tbsp. coconut mixture and roll it into a 1'' ball. Repeat process with remaining mixture and set "potatoes" aside to rest for 1 hour.
3. Combine cocoa, cinnamon, and remaining 2 tbsp. of the confectioners' sugar in a small bowl. Dredge each "potato" in mixture and shake off excess. Cover with plastic wrap and store in refrigerator.
This article was first published in Saveur in Issue #25




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