1 and ⅓ cupsdry shredded coconut(100 g) finely ground; for dough
1egg white
1cuppowdered sugar(120 g)
½stickunsalted butter(55 g) softened at room temperature
1 Tablespoondark rumsuch as Kirkland spiced rum or Austrian Stroh 54
3 Tbsp(22 g)dark cocoa powder
⅓ cup(25 g)shredded coconutfinely ground; for coating
Instructions
Place the coconut, egg white, cocoa powder, butter, rum, and icing sugar in a bowl.
Work into a dough and place in the fridge for an hour to set.
Scoop out equal-sized pieces of the dough, roll each into a small ball between your palms, and coat it in coconut.
Place the coconut balls in paper candy cups.
Notes
Makes about 25 balls (if they are around 1 inch in diameter).
The coconut balls in this recipe are just sweet enough. If you find the dough too runny, add some shredded coconut rather than sugar.
The cookie balls are moist and pretty soft; once made, refrigerate them to firm up.
STORAGE: Place the coconut balls in a resealable container and store them in a cool, dry place. The top of the fridge is ideal, where they will last for about five days.