Creamy Coco Bombs
Learning how to make these Creamy Coco Bombs must be one of my fondest childhood memories. I can still picture the scene vividly, even if it’s been a few years since: the golden sunset light in the warm kitchen that smelled like coconut and milk powder, my sister’s laughter when she rolled the first ball of goodness and tasted it right away, to make sure it’s perfect. Yes, I think we ate half of the delicious treats before we could even set them on a plate. Luckily, our mother had enough milk powder to make another batch (back then, milk powder was not always readily available, so this was either a very lucky coincidence, or just great planning).Happy Birthday, sis! I wish we were making these no bake Creamy Coco Bombs together.
Ingredients list for Creamy Coco Bombs:
- 200 gr full fat milk powder
- 200 gr confectioner’s sugar
- 200 gr butter, room temperature
- a dash of salt
- 40 hazelnuts
- 100 gr shredded coconut
Preparation method for Creamy Coco Bombs:
Begin by sifting together the salt, confectioner’s sugar and milk powder in a large bowl. Add the room temperature butter and mix everything together until a homogeneous paste is formed. Taste, then place in the refrigerator for one hour, for the ingredients to blend together.
If you haven’t eaten all the paste after one hour, take a walnut’s size of mixture, place a hazelnut in the middle and roll into a ball. Pour some shredded coconut into a shallow plate. Roll each ball in the shredded coconut, then place on a tray. Continue until you have around 40 Creamy Coco Bombs. If you have the patience, cool until serving.
That’s the recipe – easy enough for a child to put together, which makes for a great weekend activity. You don’t really need a reason like a party or a celebration to treat yourself and your family to these tasty goodies, do you? Try making the Creamy Coco Bombs and let me know how they turned out in the comments.