Coconut and mascarpone sweets
Published on 18 September 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
People ask for very quick recipes: these little delights certainly qualify. Even a child can make them; they resemble famous sweets. Hosting or visiting with no time? These solve it!
INGREDIENTS FOR 35 SWEETS
250 g mascarpone
200 g icing or extra-fine sugar
300 g grated desiccated coconut
200 g hazelnut wafers
50 g chopped hazelnuts
I combine mascarpone and sugar in a bowl.
I whisk into cream.
I add 100 g of the measured coconut.
I mix and add 50 g chopped hazelnuts.
I roughly crumble wafers by hand and add.
I mix quickly with a spatula.
I shape fairly small balls.
I roll in remaining 200 g coconut.
I put all in paper cases.
I refrigerate at least 3 hours before eating.
I store in a tin in the fridge.
For a variation, use milk wafers and a whole almond centrally instead of chopped nuts.
INGREDIENTS FOR 35 SWEETS
250 g mascarpone
200 g icing or extra-fine sugar
300 g grated desiccated coconut
200 g hazelnut wafers
50 g chopped hazelnuts
I combine mascarpone and sugar in a bowl.
I whisk into cream.
I add 100 g of the measured coconut.
I mix and add 50 g chopped hazelnuts.
I roughly crumble wafers by hand and add.
I mix quickly with a spatula.
I shape fairly small balls.
I roll in remaining 200 g coconut.
I put all in paper cases.
I refrigerate at least 3 hours before eating.
I store in a tin in the fridge.For a variation, use milk wafers and a whole almond centrally instead of chopped nuts.
Original source: https://incucinaconlilly.com/2015/09/18/dolcetti-al-cocco-e-mascarpone/
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