Kókuszgolyó

Ingredients

• 13¼ ozplain biscuitsfinely ground
• 4¼ ozpowdered sugarto sweeten the mixture
• 3 tbspcocoa powderunsweetened
• 3½ ozbuttersoft or melted; margarine works too
• 3½ ozdesiccated coconutfor rolling the balls
• ½ cupmilkadded gradually to bind the mixture (optional)
• ½ cupwaterwarmed with the sugar, instead of milk (optional)
• ⅓ ozvanilla sugarfor flavour (optional)
• 1 tsprumreal rum works as well (optional)
• 2¾ ozwalnutsground, in the mixture (optional)
• 5¼ ozjamapricot, plum or sour cherry (optional)
• 18sour cherriespitted, one per ball as filling (optional)

Method

1. Mix the dry ingredientsGrind the plain biscuits finely and tip them into a large bowl with the cocoa powder, part of the powdered sugar and, if you're using them, the ground walnuts. Mix thoroughly.
2. Make the buttery syrupWarm the milk or water with the remaining powdered sugar in a small saucepan until the sugar has completely dissolved. Take the pan off the heat and let the butter (or margarine) melt into it.
3. Add liquid and flavouringsPour the warm liquid into the dry ingredients a little at a time, adding the vanilla sugar and the rum if you like. If you fancy the jam version, work it in at this point.
4. Knead the mixtureKnead everything into a smooth mixture that holds its shape without sticking to your hands. If it feels too dry, add liquid drop by drop; if it's too soft, work in a few more biscuit crumbs.
5. Shape and fill the ballsWith damp hands, roll walnut-sized balls. For a filling, flatten each portion, place a pitted sour cherry in the centre and close the mixture around it again.
6. Coat in coconutRoll each ball generously in the desiccated coconut until it's covered all over.
7. Chill and serveChill the balls for at least 1 hour so they firm up and the flavours come together, then serve them cold.

Tips and variations

One version is built the other way round: an outer mixture of ground walnuts, cocoa, brown sugar, egg and rum goes around a core of desiccated coconut, margarine and powdered sugar, and the balls are halved with a hot knife before serving and garnished with walnut halves. If you'd rather bake, wrap a filling of beaten egg whites, powdered sugar and coconut in a cocoa batter made with flour, baking powder and egg, bake for 20–25 minutes at 180 °C and decorate with melted chocolate and pistachios. Serve the balls cold.