CHOCOLATE COCONUT MARSHMALLOWS “KOKOSBOLLER”
These kokosboller were surprisingly easier to make than they look! They have a wafer on the bottom, super fluffy meringue style marshmallow, and a hard chohcolate shell sprinkled with dessicated coconut. In Norway you can buy boxes of these in pretty much any shop that sells food - but there’s definitely a difference in quality! So why not make your own?!
Prep time: 2.5 hours (including setting in the fridge)
Cook time: No cooking time
Serves 20
Ingredients
3 egg whites
225g caster sugar
1/2 tsp vanilla sugar (or extract)
4 sheets gelatine
Water
20 wafers (round)
350g dark chocolate
30g coconut oil
100g desiccated coconut
Method
Place your gelatine in a bowl and cover it with a cup of water - you want it to soften.
Separate your eggs, and whisk the egg whites until they start to become airy.
Add the sugar in parts, whisking until its dissolved between each time.
Add your vanilla sugar, and whisk until the mixture is stiff.
Squeeze the water out of the gelatine and dissolve in 3 tablespoons of boiling water.
Add the gelatine to your egg and sugar mixture, and keep whisking until you’re back to the stiff peaks consistency.
Lay out your wafers on a baking sheet, and pipe a swirl of marshmallow onto each one. Leave to set in the fridge for an hour.
When there’s 15 mins left, melt the chocolate and coconut oil in a metal bowl over hot water on the stove.
Once melted, leave the chocolate to cool slightly - and dip each marshmallow swirl into the chocolate (leaving the base chocolate free).
Sprinkle over the coconut.
Leave to set in the fridge for an hour - and enjoy!
