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Romantic recipe: coconut and chocolate balls

30 min


4 persons




0 / 5 (0 votes)


Borges - Receta romantica


For the filling:

  • 220 g grated coconut
  • 200 g sugar (or an alternative)
  • 120 ml water
  • 1 spoonful of vanilla essence
  • A handful of ground almonds

To cover:

  • 200 g dark chocolate to melt
  • 25 g butter

Pizarro Marcona Almond

Step by step

  1. Step 1

    Mix the water, sugar and vanilla essence in a saucepan over a low heat and stir until the sugar has completely dissolved. Take the saucepan off the heat and add the coconut. Stir well.

  2. Step 2

    Leave the mixture to cool and then put it in the fridge for 2 hours. Then shape the mixture into balls. You’ll find the mixture won’t stick to your hands if you grease them with sunflower oil.

  3. Step 3

    Melt the chocolate and butter using a bain-marie or microwave. Stir well. Spear the balls with a wooden skewer, coat them in chocolate, dip them in the ground almonds and arrange on baking paper.

  4. Step 4

    Keep the balls cold until just before serving, so that the chocolate remains firm. Another option is to freeze them and then eat them like ice lollies.

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