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  • 330 g white chocolate
  • 100 g soft butter
  • 100 g powdered sugar
  • 12 g vanilla sugar
  • 160 g grated coconut
  • 20 ml of orange juice
  • 10 ml Amaretto (leaves without) hazelnuts whole
  • grated coconut for rolling

Melt the white chocolate in small pieces in a water bath or microwave.
Put the butter with the icing sugar and the vanilla sugar in a bowl and stir until frothy.
Add the white chocolate, the orange juice, the amaretto and the grated coconut and mix all the ingredients. Put the cream in the refrigerator for 1 hour.
Use a teaspoon to remove small amounts of the cream, press a nut into the cream and shape into a ball.
Roll the ball one after the other in the coconut.
Store refrigerated, then keep them longer … about 2 to 3 weeks.

Photo: Sabine Kurasch

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