Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Pan
Plate
Rubber spatula
Scissors
Tablespoon
Timer
Kitchen scales
Cooling rack
Toothpick
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Biscuit dough
Whisk the eggs and sugar in a bowl. Continue to beat with the whisk attachment on a mixer until the mixture becomes lighter in colour. Mix in the coconut flakes. Add the almonds and cornflour, mix to form a firm dough, cover and chill for approx. 1 hr.
Balls
Shape the dough into walnut-sized balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball. Leave to dry at room temperature for approx. 6 hrs. or overnight.
To bake
Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Allow the balls to cool slightly, then separate them from the paper and leave to cool completely on a rack.
Coating
Melt the cake icing in a warm bain-marie or microwave, pour into a bowl. Dip the coconut balls into the icing using a toothpick, leave to dry on a sheet of baking paper for approx. 10 mins. Empty the coconut flakes into a dish, toss the coconut balls in the flakes and leave to dry for approx. 30 mins.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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