Coconut balls and Nutella®
INGREDIENTS FOR 20 SERVINGS
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300g flour (+or- depending on absorption)
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135g sugar
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100g soft butter
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2 eggs
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5g baking powder
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1 teaspoon lemon zest
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1 pinch of salt
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300g Nutella® (15g per serving)
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200g grated coconut
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5 tablespoons orange blossom water
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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In a large bowl, add in the soft butter (take it out of the fridge 1 hour before to soften it) and the sugar. Using a manual whisk, work the mixture until you get a homogeneous cream. Add the two whole eggs at room temperature and whisk until the mixture whitens. Add the lemon zest and mix.
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Sift the flour, baking powder and salt, then add them in three times to the previous mixture. Work the whole with a spatula to incorporate them well until you get a soft, smooth and homogeneous dough.
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Line a baking dish with baking paper, then oil your hands and shape into small balls about 7g the size of a cherry. Place them on the baking sheet, making sure they are spaced well as they will swell during cooking.
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Cook the balls in the preheated oven at 180° for about 8 to 10 minutes until they take on a slight golden color from the bottom. Do not leave them too long as they will harden later.
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Let the shortbread balls cool down.
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Do the same with the rest of the dough.
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Stick two coconut balls using a bit of Nutella®.
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Coat generously with coconut and drizzle the little cakes with Nutella®. Do the same with the rest of the littles cakes.
