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Coconut balls with pistachios and double chocolate
Coconut balls are a popular favorite but baked as cookies they are even more exciting. These baked coconut rolls with pistachio are not only delicious but also free of milk and gluten.
Production
01
Preheat the oven to 160 °C. Meanwhile, mix the coconut grits, the cocoa powder, the honey, the coconut milk, the cinnamon and the scraped inside of the vanilla stick in a bowl.
02
Put the pistachios and the pistachio oil in a kitchen blender and mix them until creamy. Add the mix to the coconut ingredients.
03
Beat the egg white with a hand whisk, then add the salt and beat it for another couple of minutes.
Add the egg foam carefully to the mix.
04
With a spoon or with your hand, shape small balls from it.
05
Place the balls in a tin lined with baking paper and put it in the oven for 30 minutes. In half time, turn the tin. Let the cookies rest for an hour after baking.
Melt the dark chocolate (min. 80 % cocoa content) and dip into it 1/3 of the cooled coconut balls. Finally, freeze them.
Tip:
Break the chocolate into pieces, put them in a heat resistant bowl and place it above a pot of steaming hot water, taking care that the water does not reach the bowl. With continuous stirring, the chocolate will nicely melt.
Ingredients
25
g
Pistazienkerne - natur - en
2
tbs
270
g
desiccated coconut
50
g
Dutch cocoa powder
140
g
coconut milk
1/2
tsp
ground cinnamon
1
piece(s)
egg white
1
pinch
1
piece(s)
vanilla stick(s)
170
g
honey
95
g
gluten free dark chocolate of high cocoa content
