Balls.. Gotta love'm right? lol ;D But seriously.. I love making these coconut balls, by the way.. these balls also LOVE to be eaten by me! So that makes it worth blogging about right?
Maybe you remember my post about the mini coconut macarones I made with ginger/red chili flavor?? Which made me wonder how the balls would turn out using ingredients like Lemon zest and fresh lavender instead :) Well let me tell ya... this idea turned out just GREAT! I totally fell in love with the taste of this new combo! These cookies are really super easy to make, prepping will only take 3 minutes of your precious time and the smell when you've put them in the oven ..good god... it's just SO GOOD.. What are you waiting for? Scroll down for the recipe!! :D
+/- 30 mini coconutballs:
- 2 eggs
- zest of 2 lemon (very important to use organic lemons if you use the zest!)
- 4 spoons of fresh lavender (make sure you have small bits of lavender, tear them apart using your fingers)
- +/- 375 grams Coconut crisps
- +/- 75 grams of Coconut blossom sugar, you can use Agavesyrop too instead, whatever sweetener you prefer really.
Preheat your oven on 170 C. Mix the eggs, lemon zest and lavender into a bowl. When everything is mixed well add the coconut crisps until you get a thick mass. It's perfect when it's not to wet and not to dry.. Now turn the 'dough' into small balls and put them on a baking sheet. Put them for +/- 30 minutes in the oven. You can see when they're ready when they've turned into this nice golden brown color.
Trust me.. these balls are dangerously tasty.. try not to eat them all at once.. save some for your guests ;D
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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