Coconut Balls Made from Biscuit
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 7 egg (s)
- 1 pinch (s) salt
- 5 tablespoon water, cold
- 200 g suar
- 1 packet vanilla sugar
- 200 g flour
- 1 packet baking powder
- 250 g low-fat quark
- 1 cup sour cream
- 2 cups cream
- 2 packs cream stabilizer
- 50 grams sugar
- 2 packs vanilla sugar
- 125 ml amaretto
- 1 point desiccated coconut
Print Recipe
Pin Recipe Instructions
- Separate the eggs, beat the egg white with salt and half of the sugar until stiff, slowly pouring in the sugar. Mix the egg yolks with the water, the remaining sugar and vanilla sugar until frothy. Carefully mix the egg white and egg yolk mixture and slowly fold in the flour with the baking powder. Spread the dough on a baking sheet lined with baking paper and bake at 150 degrees for 25-30 minutes.
- After cooling, put the dough in a large bowl and peel it apart. Add the low-fat quark, sour cream, cream, cream stiffener, sugar, vanilla sugar and amaretto to the crumbs and mix everything until it is nice and smooth.
- Then shape balls into egg size and roll the slightly moist balls in coconut flakes.
- Place in small muffin paper cases and serve.
- Keep fresh in the refrigerator for a few days.
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