While these lovely little cookies are very easy to make they can be a quick fix before somebody is coming to visit.
Offering their delicious silky texture, coconut flavor nicely balanced with a bit of rum, I can’t imagine a person, young or old, who wouldn’t adore them.
To prepare them you need:
7 cups (350 grams) sponge fingers, broken into small pieces
3/4 cup (180 mililiters) milk
3/4 cup (70 grams) desiccated coconut
1/2 cup (110 grams) butter
2 tablespoons all-purpose flour
rum/rum essence/rum extract (extract without alcohol is also available)
1. Pour milk into a pot and warm up over medium heat. Stir in flour while mixing constantly. Bring to boil and cook for about 3 minutes until the mixture is dense in texture. When finished, add coconut and let cool.
2. Beat butter together with sugar until creamy and fluffy. Mix together with the cooled coconut mixture. Add finely ground sponge fingers and as much rum/rum essence as you wish. This is the phase where there’s no other way but using your hands. So keep kneading until you form a huge ball without cracks (If cracks appear that means that the mixture is too dry. So keep adding milk little by little until the surface is nicely smooth).
3. And the best thing is that you don’t bake these balls, so just take a bit of the mixture, form a small ball with your hands (you can place a roasted nut in the center, but then you better inform those who will eat it), roll it in coconut, place in a tiny cupcake case and that’s it.
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