A few days ago, it was the French cuinary challenge Battle Food #26 about Christmas, and as I was pretty busy lately I didn’t manage to publish my recipe on time. But now that Thanksgiving is behind us, we can all focus on Christmas. Somehow, it was worth waiting a little bit, right?
As you probably know already if you read my blog before, the Battle Food consists in gathering every months some foodies around a new culinary challenge who then share their recipes with the others, just for fun. This time, the challenge was launched by Maïa from the very nice blog Petits Béguins. Inspiration around Christmas is fulled up and it can be difficult to choose one recipe in particular. Personally I went for a recipe that evokes my desire of snow and all the magic it represents to me. Luckily, I live in the beautiful Stockholm in Sweden and we should have some snow pretty soon.
With this strong desire of snow, I baked these lovely no-bake coconut snowballs that remind me of the famous “Raffaello” candy. These sweet delicacies require no baking and are perfect to serve by the end of your Christmas dinner or to offer to your guests as a little Christmas present, wrapped in small portions in transparent goodie bags and tied with a ribbon.
Ingredients (about 15 pieces):
- 3,5 oz (100g) white chocolate
- 5 tbsp sweetened condensed milk
- 2 cups (120g) shredded coconut
- 1/2 tsp vanilla extract
- 15-20 roasted hazelnuts (or almonds)
1. Melt the white chocolate in a medium sized bowl in the microwave or in a water bath.
2. Add in the sweetened condensed milk and stir.
3. Gradually add in half of the shredded coconut, until you get a relatively smooth dough (not too gluey or too dry), then let cool in the refrigerator for about 15 minutes, until the shredded coconut absorbs the mixture.
4. Shape a ball with the dough, from the size of a walnut, and put a roasted hazelnut (or almond) in its center, then punch the dough to coat. Roll the dough between your hands and add some shredded coconut if the dough is a bit too gluey. Repeat the same process with the other balls.
5. Coat the coconut balls in the remaining shredded coconut (even more if needed). Place in a little paper baking cup and let cool in the refrigerator for 30 minutes before serving.
I’m also happy to show you here the beautiful dishes that I used for these pictures: the little blue plate is 100% handmade by my friend Jessica Thyr who runs a ceramic store in Stockholm called En Snyggare tisdag (which means in English a delightful Tuesday). Jessica is a talented woman passionate about creation, design and everything connected to interiors, and her store stands for handmade items to everyday and special occasions. I invite you to discover this lovely world!